Chilli Paneer

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, heat a glug of oil in a large frying pan on medium-high heat. Once hot, add the paneer pieces to the pan (discard any remaining cornflour left in the bowl). Fry until slightly crispy, 5-8 mins. Carefully turn every 1-2 mins to brown all sides.

Once the paneer is golden, remove to a bowl and wipe out your pan if necessary. Pop back on medium high heat and add a drizzle of oil. Add the pepper and onion and season with pepper. Stir fry until golden and slightly charred, 5-7 mins. Meanwhile, pop the ketchup (see ingredients for amount), soy sauce, garlic, sriracha, honey sugar and water (see ingredients for both amounts) into a medium bowl. Add the remaining five spice and mix together.

Pop the paneer into the pan along with the sauce. Stir together and bring to the boil, simmer until thickened, 2-3 mins. Remove the pan from the heat. Taste and add more salt, sugar or pepper if you feel it needs it. TIP: Add a splash of water too if it's a bit thick.