Johnson Beharry VC

Perhaps once in a generation there comes a man whose story is so extraordinary that people who hear it find it hard to comprehend.

I've just been rereading "Barefoot Soilder" the autobiography of Lance Corporal Johnston Beharry, the first living recipient of the Victoria Cross in over 40 years. He is just such a man.

For those of you who don't know the Victoria Cross is the highest military award in Britain and it is only awarded for extreme valour. Only 13 have been awarded since the end of the Second World War, the majority of the posthumously

What makes Beharry's story so extraordinary is the simple down to earth way in which it is told. He speaks of his actions in the theatre of war as if he did only what he had to do, only what anyone would have done. And yet there is nothing simple or ordinary about his actions. I find it hard to believe that there are many 'anyone's out there who would have acted as he did.

It is a truly amazing story. I highly recommend it.

'Barefoot Soldier' on Amazon

Beef in Oyster Sauce

This is another in the series of quick and easy recipes I've been writing down for my husband to cook when I'm away with work. The quantity below feeds the two of us and our little girl.

8oz steak
4 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1/2 cabbage
1 tsp chilli flakes (or to taste)
Oil for frying

Hammer the steak flat (I find the best way to do this is to put it in a plastic bag and batter it with a rolling pin) and then cut it into bite-size strips.

Put the strips into a bowl with 3 tablespoons of the oyster sauce, the soy sauce and the sugar. Give everything a good stir so that the steak is evenly coated and leave it to marinade while you prepare the rest of the ingredients.

Shred the cabbage and give it a good wash. I find that a white cabbage is best for this dish but any cabbage will do. The recipe which was the inspiration for this one used Bok Choi but most of the time that's too expensive for me to use when cabbage works so well.

Add the oil to a wok and turn the heat up as high as it will go. Because you are going to be using such high heat you need an oil with a high burning point. Groundnut oil or sunflower oil work best. Avoid olive oil or butter as they will burn.

When the oil is smoking hot add the beef. Keep it moving in the pan until it is cooked through. Remove the beef to a plate for a minute and put the wok back on the heat. Add the shredded cabbage and the chilli flakes. Toss these until the cakage starts to wilt at the edges the add the remaining oyster sauce. When the sauce is well mixed in return the beef to the pan for a couple of tosses. Make sure everything is piping hot.

Serve immediately with some rice. We like Vee Tee Jasmine rice. One pot serves us all and it only takes 2 minutes in the microwave making this a very fast meal. I can get it to the table in less than 15 minutes which is great at the end of a busy day.