And for the sauce, finely grate some ginger. This is the hot, or yang, to the fish's cool, yin.

And then give this a good swirl. Then, very, very quickly, in with the ginger.

Slice up some red and yellow peppers, a tablespoon of grated ginger, some sliced baby corn and shitake mushrooms.

The record doesn't actively reflect the strength of this team or where we're gonna be at the end of the season.

Before the beef comes out, I'm going to add a pinch or two of dried chilli flakes, and these give a gorgeous kick.

Once scrambled, set the cooked egg to one side. Then put the grated ginger into the smoking wok. Vegetables follow. The chopped ham. Spring onions and bean sprouts. Pretty much that's ready.