Spicy Sichuan hotpot shopping list

Fruit and vegetables

1 garlic clove, finely chopped
1 red chilli, seeds removed and finely chopped
1 spring onion, trimmed and sliced into 5mm/¼in thick rounds
1 tbsp finely chopped fresh coriander
1 tbsp finely chopped spring onion
1 tbsp finely chopped fresh coriander
1 tbsp finely chopped fresh coriander
3–4 dried Sichuan chillies
6–8 large dried Chinese mushrooms
small handful dried tangerine peel (optional)
5cm/2in fresh root ginger, peeled and sliced into rounds
2 red chillies, seeds removed and sliced
1 large carrot, peeled and sliced into 1cm/½in thick rounds
1 small Chinese cabbage, leaves separated and cut into bite-sized pieces
assorted fresh mushrooms, such as oyster, shiitake, enoki or shimeji
assorted raw vegetables, such as Tenderstem broccoli, carrot curls or red cabbage
assorted aromatics, such as coriander, spring onions, garlic, ginger or chillies