Biltong

Step 1: Cut 3 ⅓ lb beef silverside or topside with the grain into strips about 2 cm thick, 5 cm wide and 20–25 cm long. Run your knife along the fibres, not across them, or the biltong will crumble later.

Step 2: Toast 3 tbsp coriander seeds in a dry pan over a medium heat, shaking, until the seeds darken a shade and smell warm and citrusy. Crush them coarsely in a mortar.

Step 3: Mix the crushed coriander with 2 tbsp coarse salt, 1 tbsp brown sugar, 2 tsp coarsely ground black pepper and 1 tsp dried chilli flakes if using.

Step 4: Lay the strips in a glass or ceramic dish and sprinkle ¼ cup apple cider vinegar over them. Rub the spice mix into every side.

Step 5: Mix the rest of ¼ cup apple cider vinegar with ¼ tsp bicarbonate of soda if using and drizzle it over. Cover and cure in the fridge for 12–24 hours, turning the strips once or twice, until the surface looks darker and the meat feels firmer.

Step 6: Heat the oven to 350°F (325°F fan). Lift the strips out, shake off the liquid and pat lightly with kitchen paper, keeping the spices on.

Step 7: Lay the strips on a rack over a tray, not touching. Heat them in the oven until a thermometer in the thickest strip reads 160°F; this kills bacteria before drying. The outside will look grey-brown rather than red.

Step 8: Turn the oven down to its lowest setting, 50–140°F, and wedge the door open a crack with a wooden spoon so moisture escapes. Leave the tray in, or hang the strips from the oven shelf with paper clips over the tray.

Step 9: Dry until the strips are dark, firm and only slightly giving in the thickest part, 6–10 hours depending on thickness and how wet you like it. Alternatively, move the heated strips to a biltong box with a fan and bulb and dry for 2–4 days.

Step 10: Cool completely, then store in a paper bag in the fridge (plastic traps moisture and invites mould) and eat within 2 weeks. Slice thinly across the grain to serve. Remember: not for pregnant women, young children or anyone with a weakened immune system.