Brazilian-born Bianca Rodrigues-Perry is a talented self-taught chef and foodie from Leamington Spa.

She is also the face of Bia’s Kitchen Show, being streamed to audiences on YouTube, Spotify, Instagram and Facebook.

All the recipes featured on the show also form a new book, ‘Bia’s Kitchen Show: The Cook Book – The Culinary Journey of Gratitude’ available from Amazon, Waterstones and biaskitchenshow.com/.

Serves 6-7

• 500g beef skirt
• 1 tbsp dry coriander powder
• 1 tbsp pink salt
• 1 tsp black pepper
• 4 cloves of crushed garlic
• 2 tbsp olive oil
• 4 tbsp Worcestershire sauce
• 1 large onion, chopped
• 250g mixed mushrooms, chopped
• 1 large glass of red wine
• 1 tbsp smoked paprika
• 600g chopped tomatoes
• 1 tbsp sugar
• 1 tsp mustard
• 350g double cream
• 2 handfuls of fresh parsley
• Chilli flakes

Method

1   Cut the beef into small slices, add the olive oil, garlic, dry coriander powder, Worcestershire sauce, salt and black pepper (optional). Mix and cover to marinate overnight in the fridge or 2 hours before cooking.

2   In a pan add the beef that has been marinated, no need for oil. Pan fry until it is cooked. Separate the beef and put aside.

3   In the same pan you used to pan fry the beef, add the onions and mushrooms. Cook until soft and tender. Add the beef back in and add smoked paprika, sugar, the glass of wine, chopped tomatoes and mustard, bring to the boil.

4   Cook for 5 minutes then add the double cream and cook until it is creamy. Before serving add the chopped parsley and for an extra kick, sprinkle on some chilli flakes.

5   Serve with rice or pasta.