Asian Jewelled Rice (v)

While the rice is cooking, trim the stalky tops from the green beans and chop them into three pieces. Halve, then remove the core from the pepper and thinly slice. Top and tail the carrot then grate on a coarse grater (no need to peel). Peel and finely grate the ginger. Remove the root and thinly slice the spring onion. Roughly chop the coriander (stalks and all). Zest the lime then cut in half.

Heat a drizzle of oil in a large frying pan over a medium high heat. Once hot, add the green beans and red pepper. Stir-fry for 5-6 mins or until the pepper is softened and the beans are slightly charred.

Add the spring onion, 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. Stir together and cook for 1 minute, then pour in the ketjap manis and half the soy sauce. Stir together and cook for 2 minutes, then remove from the heat.

Mix the coriander with the olive oil (see ingredients for amount) in a small bowl. Squeeze in half the lime juice, the remaining soy sauce, a grind of pepper and a pinch of sugar (if you have some). Mix together