Gingered cavolo. Shred some cavolo nero and thinly slice a couple of onions. Fry in a little oil till a little charred at the edges. Add a clove of grated garlic, a thumb of grated ginger and a slice or two of chopped chilli. Fry for a min. Drizzle in some tamari. Serve with toasted cashews.

Thai glazed sesame carrots. Melt 2 tablespoons butter in a large pan or wok. Throw in some thickly sliced carrots and stir. Pour in 250ml chicken stock, 1 tbsp honey, 2 tbsp tamari and 1 tbsp sesame oil. Add 2 cloves of crushed garlic and a thumb of grated ginger. Simmer gently for 10 mins till the liquid is thick and syrupy and the carrots are tender. Sprinkle over toasted sesame seeds before serving.