Lau lau (pork, beef and fish steamed in taro and ti leaves)

Prep the ti leaves: remove the stems and cut out the big centre rib with a small knife so they are pliable.

Cut the pork shoulder and chuck into pieces slightly larger than bite-sized, keeping the fat; trim the bloodline from the fish and cut it.

Season the beef, pork and fish separately with a little Hawaiian salt, a few drops of soy and a little smoked paprika.

On a couple of taro leaves put a hand pile of beef, a hand pile of pork and three pieces of fish; fold into a tight bundle.

Wrap each bundle tightly in ti leaves and tie with string.

Set a steamer basket over water in a big pot on high, put in the bundles and cover.

Steam four hours, checking about every 45 minutes that there is still water.

Unwrap, discarding the ti leaves, and serve on rice.