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Fruit and vegetables

4 Brussels sprouts, finely sliced

½ head long-stemmed broccoli, cut into bite-sized pieces

1 carrot, peeled and roughly chopped

1 celery stick, roughly chopped

1 celery stick, thinly sliced

celery leaves

1 red chilli, thinly sliced

1 red chilli, finely chopped

3 garlic cloves, thinly sliced

thumb-sized piece fresh root ginger, peeled and grated

1 lime, juice only

25g/1oz dried mushrooms, broken into small pieces

1 onion, quartered

woody herbs, such as bay leaves, thyme or rosemary

2–4 fresh sage leaves

2 spring onions, thinly sliced

150g/5½oz leftover roast vegetables, such as roast carrots