A couple of side dishes to brighten up your plates, both serve four as a side, or two as a starter. You could add tomatoes (Gatherers) if you wished or (Hunters) keep it 'as is'.

Courgette & Red Peppers

6 small zucchini/courgettes sliced
1/2 red pepper chopped
3 T butter or ghee
1/2 tsp salt
1/8 tsp cayenne
2 tsp lemon peel grated
1 T lemon juice
2 T parsley chopped (or coriander)
2 T stock (chicken, vegetable, beef etc)

Combine all igredients and cook (covered) in a frying pan for three to five minutes over a medium heat. Remove the lid, cook until veggies are tender but still keep their shape, stir occasionally. Most of the liquid should have absorbed, takes approximately 8 to 10 minutes. Remove from the heat and garnish with the parsley. You could add garlic, chilli flakes, turmeric and cumin to spice it up a bit.

Asparagus with 'vinaigrette'

salt to taste
1 bunch asparagus, trimmed
5 tsp apple cider vinegar OR 5 tsp lemon/lime juice
2 T walnut oil or olive oil
2 tsp grated lemon peel (or other citrus)
2 T chopped walnuts, pinenuts or other compliant nuts (toasted for flavour)

Cook the asparagus in boiling salted water until tender, approx 4 to 10 mins depending on the thickness. Drain and run under cold water to retain the colour. Lay in kitchen paper and pat dry. Move to a serving plate.

Whisk the other ingredients together and spoon over the top of asparagus and serve.