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1. Boil 2 cups of water and coconut cream.
2. Add salt, garlic, onion, chilly, tomato and canned meat.
3. Finally add the taro leaves.
4. Bring to boil for about 15 – 20 minutes with lid off.
5. Keep stirring once in a while.

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1. Cut fish into small 1-2cm pieces. Combine with lime or lemon juice in a non-metal, non-corrosive bowl.

2. Cover and set aside to marinate for 30-45 minutes in the fridge - the acid of the citrus will cook the fish.

3. Mix in coconut cream, onion, chilli (if using), spring onions, capsicum and tomatoes.

4. Season to taste with salt and freshly ground black pepper.

5. Serve chilled in small bowls or in lettuce leaf cups.

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1. remove the thickest parts of the taro stalks and put them into a bowl of hot water, while you prepare the main ingredients. This will not only leach out the acid in the leaves, it will make them pliable enough to bend.

2. Mix the corned beef with some of the coconut cream. You want to obtain a mix that still holds together. Add in your crushed garlic cloves, and any herbs/spices that you want to use. A pinch of dried sage and thyme perhaps.

3. Line a medium sized baking dish with foil, enough that you will be able to fold the top over and seal it. Then arrange the taro leaves along the bottom and sides of these. Try to have them overlapping so that there are no gaps.

4. Put half of the corned beef mixture in, and top with a layer of tomatoe slices and onion rings. Then add the rest of the beef, and finish with the last of the tomatoes and onions. You can pour a little coconut milk over this, and finally bend the taro leaves over the top and secure with toothpicks.