Now we've just got to season the lamb steaks for searing now.

How are the fish doing? That's cooking nicely.

Okay, I'm at work, ordinary day, you know, chop chop chop, saute, saute, saute.

And then in with the tofu. Just gonna turn them over once they get lovely and brown.

Look at the color on that as well. Fantastic.

Stick a fork what? Like, when you're cooking a steak. Oh, OK, I don't eat meat.

Sri Lanka? I know you prefer sencha green, but their black tea is to die for.

Well I do, but Eddie makes them this way and, well they're pretty darn good.

That's ready. The mushrooms are brown, bacon's a little bit crispy and the peppers are still crunchy.

In with the bacon. You just want lovely crispiness to the bacon, just to kind of get a lovely brown on the edges.

Now, when you put the beef in, just make sure it has time to just settle a little bit before you start to stir.

Carefully turn over the fish. Lovely, lots of juice coming out, lots of sweetness from this fish, it's great.

Maybe with the first one. But kids are like pancakes. The first one's always a throwaway.

And then at this stage I'm just going to add a little bit of water to help the mushrooms cook and steam and allow them to soak up all the rest of the flavors that the beef left in the wok.

Enrico's wife said the best way of cooking the fish is frying it, so we've seasoned it, little bit of salt, little bit of pepper, looking pretty good, to be honest.