Ooooh, will try that beef stock base, Steve. Will try that next time.

As for the strips, ahhh. Like what my father used to do with veal scallopini for a toast treat - mushrooms simmered in butter, Marsala...

Of course nothing cabbagey in stock, who would DO that!

I’ve just got a tub of bouillon powder - re-familiarising myself with cheap old hippie recipes in case Brexit gets as terrifyingly economy-destroying as looks likely. Do he use it?

We make a cold spinach salad from Japan here that would go nicely as a side dish with your teriyaki chicken, Stilly. Blanch the washed spinach quickly in boiling water, drain it and rinse it off in cold water (this removes any chalkiness) and squash out the water; mix in ground-up sesame seeds, a little sugar and soya sauce (we use Kikkoman). It’s also lovely hot. Here’s a proper recipe https://www.justonecookbook.com/spinach-with-sesame-sauce