3cm-piece ginger, finely grated
2 cloves garlic, finely chopped
2 tablespoons olive oil
grated zest and juice of 1 orange
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons tahini
600g chicken thighs, cut in half
300g kūmara, scrubbed, sliced into 5mm rounds (I used purple kūmara, but any colour is fine)
500g green beans, trimmed
1 bunch spring onions, cut into 5cm lengths
1 bunch radishes, cut in half
1 tablespoon sesame seeds
2 teaspoons sesame oil
a few pieces nori, finely shredded

Looking for a powerful immune-driven meal? Whip up this little number to keep your taste buds and immune system fully charged. The two big guns in this recipe are garlic and ginger. Garlic, when crushed or chopped, produces allicin, which has antiviral and antibacterial properties. Ginger is a powerful antioxidant that has been shown to have antibacterial and antiviral properties, as well as protecting us from inflammation.

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1.Heat the oven to 200°C.
2.Whisk together the ginger, garlic, olive oil, orange juice and zest, soy sauce, rice vinegar and tahini.
3.Combine the chicken with half of this dressing and set aside to marinate for a minimum of 30 minutes, but ideally overnight.
4.On a large, lipped tray, combine the remaining dressing with the vegetables and spread out in a single layer.
5.Lay the chicken pieces on the vegetables and season with salt and pepper.
6.Add the sesame seeds and roast for 30 minutes, tossing once during cooking.
7.Drizzle with sesame oil and sprinkle with nori to serve.

Recipes & food styling Ginny Grant / Photography Tony Nyberg / Styling Fiona Lascelles