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.