Sophie Wyburd served up a tasty coconut and chilli beef shin pie with bitter leaf salad on Saturday Kitchen.<\/p>\n
The ingredients for the pie are: 1 tsp cumin seeds, 1 tsp coriander seeds, 2 tbsp vegetable oil, 1kg beef shin, cut into 4cm chunks, 4 shallots, finely sliced, 4 garlic cloves, roughly chopped, 3cm piece fresh root ginger, peeled and roughly chopped, 2 lemongrass stalks, roughly chopped, 2 red chillies, roughly chopped, \u00bd lime, zest removed with a knife and chopped, 1 tbsp tomato puree, 400ml tin coconut milk, 20g soft light brown sugar, 2 tbsp dark soy sauce, 1 cinnamon stick, 2 star anise, 500g puff pastry, flour, to dust, 1 free-range egg, \u00bd tsp ground turmeric, salt and freshly ground black pepper.<\/p>\n
For the bitter leaves and butter beans: 2 x 400g tins of butter beans, drained and rinsed, 4 fresh rosemary sprigs, 6 garlic cloves, 2 tbsp olive oil, 4 red endives or 1 large radicchio, ends trimmed and leaves separated, 2 Little Gem lettuces, ends trimmed and leaves separated, 1 red onion, finely sliced, 2 lemons, juice only, 2 tsp Dijon mustard, 6 tbsp red wine vinegar, salt and freshly ground black pepper.<\/p>\n