Ken Hom. The idea was that they were the most important flavours in Chinese cooking. Before we had children, I used to cook a lot of vegetable stir fries (although I rarely followed a recipe), featuring a base note of spring onions, garlic and ginger. I'm not entirely sure why I stopped, but whenever I try to feed my children a vegetable stir fry now, they object strenuously.
Oil on canvas, 7 x 5".