Top florets of steamed broccoli with spoonfuls of butter mashed with crushed garlic and chilli flakes for a spicy twist on classic buttered green veg.

Add a fiery flavour hit to roast spuds by parboiling them then popping in a tin of hot oil with some onion wedges, crushed garlic and a good sprinkle of cayenne pepper, paprika and chilli (as much or as little of each spice as you like). Season, toss to mix, then roast till golden and crisp.