Gochujang Mushroom Sesame Poke Bowl

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

While the rice cooks, in a medium bowl, combine the rice vinegar and sugar for pickling (see pantry for amount). Season with salt and pepper, then add the carrot ribbons.

Mix together well, then set aside to pickle.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sliced portobellos to the pan, then stir-fry until softened, 5-6 mins.

Once the mushrooms have softened, add the mangetout. Stir-fry for 1-2 mins.

Add the gochujang paste, soy sauce, honey and water for the sauce (see pantry for amount), then stir to combine. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Simmer, stirring frequently, until thickened, 3-4 mins. Remove from the heat.