Asian Inspired Rice

While the rice is cooking, halve the pepper, remove the core and the seeds then thinly slice. Trim the carrot then grate on the coarse side of you grater (no need to peel), peel and grate the ginger. Trim the spring onion then thinly slice. Roughly chop the coriander (stalks and all). Zest and halve the lime.

Pop the tenderstem broccoli onto a roasting tray, drizzle with oil and season with salt and pepper. Roast until tender, 10-12 mins. Meanwhile, heat a drizzle of oil in a large frying pan over a medium high heat. Once hot, add the bell pepper. Stir-fry until the pepper has softened, 5-6 mins,

Add the spring onions, ginger, lime zest, and a tiny pinch of chilli flakes (you can add more later if you want to ramp up the heat!) into the pan with the pepper. Stir together and cook for 1 minute, then pour in the ketjap manis and the soy sauce. Stir together and cook for 2 mins, then remove from the heat.

Mix the coriander with the sesame oil (see ingredients for amount) in a small bowl. Squeeze in half the lime juice and a pinch of pepper and sugar. Mix together. Roughly chop the peanuts.