Finely chop the garlic, ginger and spring onion. Combine the rest of the marinade ingredients in a medium size bowl, add the mushrooms and massage the marinade into the mushrooms. Marinade for 1 hour, or overnight for best results.

Using a food processor, blend all the marinade ingredients until thoroughly mixed.

Finely slice the meat, place it in a mixing bowl and add the marinade. Using your hands, massage the ingredients into the meat until it is well coated. Marinade for 1 hour, or overnight for best results.

Brush a griddle pan with a little avocado oil and place on a high heat. Griddle the mushrooms or steak for 3–4 minutes, turning once in between, until well charred on both sides. Serve.

Finely chop the garlic and spring onion.

Blanch the watercress and pea shoots in boiling water for 2 minutes. Drain and place in a mixing bowl. Add the spring onions, garlic, sesame oil and sesame seeds, mix everything together and set aside.

Finely chop the garlic and spring onion.

Cut into quarters lengthwise. Cut off the entire strip of seeds. Then cut cucumber strips at a diagonal into ½ cm thick slices.

In a mixing bowl combine all the ingredients. Using a spoon, mix everything until the cucumber is well coated with the chilli flakes, vinegar, sugar and sesame oil.

Finely chop the garlic. In a mixing bowl, whisk all the ingredients together until you have a homogenous sauce.