Cauliflower rice, or regular rice ½ avocado, peeled, stoned and chopped, and dressed with lime juice and salt 100g mixed sprouting beans and pulses, dressed with a little of the pickled onion juice
METHOD First, make the pink pickled onions. Place the vinegar, sugar and salt in a saucepan and cook over a low heat until they melt together. Bring to the boil for a second and then pour over the sliced red onion in a bowl. Cover with cling film and leave for at least two hours at room temperature before serving.
Place the dried adzuki beans in a bowl, cover with a few inches of cold water and leave to soak for four to 12 hours, or overnight if you can, then boil in fresh water for one hour.
Heat the oil over a high heat in a large saucepan. Season the chicken pieces and then brown them in batches. It’s important that you get really good colour on the chicken pieces and render down the fat as this is where the base flavour of the stew will come from.
Once the chicken is browned, set it aside on a plate. Lower the heat, add the onions to the same pan and fry them very slowly for 10-15 minutes, making sure to scrape up all the chicken residue at the bottom of the pan with a wooden spoon, until the onions have really softened, sweetened and turned a bit golden. While frying the onions, push them to one side of the pan and make space for the garlic bulb halves. Fry the garlic until the cut sides get