- 750g carrots
- 1½kg new potatoes
- 450g onions
- 1½ pak choi
Sizzle grate garlic, ginger and sliced chilli in oil for 30 seconds then add the sliced pak choi leaves and stems and stir fry till the leaves wilt. Season with a pinch of salt to serve.
Toss sliced carrots with a mix of tamari sauce, rice (or red wine) vinegar, crushed garlic, grated ginger and a little oil. Marinate for 30 mins-1 hr then roast at a high heat till tender and charred. Scatter with sesame seeds before serving.