Ching served up a tasty ginger beef and five spice roasted cauliflower dish on today’s episode of Lorraine.

The ingredients for the cauliflower are: 400g whole cauliflower, 1 tbsp olive oil or rapeseed oil, 1 pinch of sea salt, 1 pinch of ground white pepper and 1 tsp Chinese five spice powder.

For the beef marinade: 1 tbsp fresh ginger, peeled and finely chopped or grated, 1 tbsp haosing rice wine or dry sherry, ¼ -½ tsp Chinese five spice powder, 1 tbsp low sodium light soy sauce, 1 green chilli, deseeded and chopped and 400g sirloin, fat trimmed, sliced into 1 inch thick strips.

For the sauce: 100g cold vegetable stock, 2 tbsp oyster sauce and 1 tsp low sodium light soy sauce.

For the stir fry: 1 tsp rapeseed oil, 2 cloves garlic, finely chopped, 1 tbsp potato or cornflour, 1 tbsp rapeseed oil, 1 pinch of salt and 1 tsp dark soy sauce.

To garnish: 1 red chilli, sliced on the angle.