Instructions: First make the cucumber salad: Peel the cucumber with a vegetable peeler, cut it length wise in half and scoop out the seeds with a tsp or the end of your vegetable peeler. Set each half on a chopping board and cut it into the thinnest possible slices. Pull the coriander leaves from the stems, reserving 4 sprigs for garnish and chop them coarsely with a large knife.

Mix the cucumber in a bowl with the yoghurt, chopped coriander, salt and pepper to taste and set aside.

Make the spice mix: Lightly crush the garlic cloves with the flat of the knife to loosen the skin and discard. Crush the cloves with the flat of a knife and finely chop them with the knife blade. Put them in a bowl with the chilli, ground coriander, ginger, soy sauce and vinegar and stir to mix. Set aside.

If using chicken breasts, discard any skin. Cut the breast lengthwise into 2 or 3 strips, then cut these across into 2.5 cm (1 inch cubes). If using beef, trim any fat or sinew from the edge of the meat. Cut the steaks into 2cm cubes. If using pork, trim any fat and cut the meat into 2.5cm slices, then 2.5cm cubes. Trim any sinew from the cubes. The pieces will be uneven in shape, but try to keep them more or less the same size so they then cook evenly.

Heat the wok over a very high heat for 15 seconds, then drizzle the oil around the sides and heat until almost smoking. Add teh cubes of chicken, meat or pork and cook for about 2 minutes over a high heat, stirring constantly, until lightly browned.

Add the spice mix and stir fry for 30-60 seconds longer depending on the meat: chicken, meat and pork should be well done, and beef should be rare in the centre.

Pile the cucumber salad at the side of 4 individual plates, add the stir fry and top each serving with a coriander sprig.

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