A couple of minutes later, add the ginger and the soy sauce.

Just before using, add the ginger ale and serve over cracked ice.

Ten minutes before removing from the fire, add the ginger and nuts.

Cool, add the ginger chopped into small pieces, the ginger sirup, vanilla, and lemon juice.

Transfer to a bowl, add the ginger and fresh Thai chillies, and toss to mix.

Stir the chicken again add the ginger and garlic.

When melted, add the ginger and rice.

Pass the liquid through a muslin cloth into a clean stainless-steel bowl and add the ginger beer.

Once hot, add the ginger and garlic, and cook, stirring occasionally, for 15 minutes, until deeply golden and crisp.

Cook on a medium heat for five minutes, add the ginger and stir, moving around the pan for a minute.

Stir for about 30 seconds, then add the ginger, turmeric, salt and black pepper and fry for 30 seconds.

Add the ginger and other spice, and stir the whole very hard.

Add the ginger and garlic and fry for a further 5 mins.

Add the ginger, chilli and a pinch of salt to the pan.

Add the ginger, garlic, scallions, teriyaki sauce, hoisin sauce, and egg whites.

Add the ginger and garlic and continue to fry, stirring, for a minute.