Silky eggplant soaks up a glossy Sichuan-style sauce that is savoury, tangy, lightly sweet, and gently numbing from peppercorns. It is the kind of quick stir-fry that looks dramatic in the pan and tastes even better spooned over hot rice.

Crispy kale is massaged with a creamy, spicy peanut-lime sauce and topped with roasted peanuts and spring onions. The salad is fresh, tangy, slightly spicy, and works well as a light main dish or side.