I first read about adobo, as with a lot of dishes, in Niki Segnit’s The Flavour Thesaurus – a Filipino way of cooking meat, often pork, with vinegar, garlic and bay leaves. It also works beautifully as a way of cooking vegetables, and I love using the marinade here on crispy Tenderstem broccoli, the rather new and exciting long-stemmed cauliflower, and a good handful of shiitake mushrooms. (You can of course use ordinary broccoli and cauliflower.)