Honey Miso Butternut Squash Rice Bowl

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

Stir in the rice, 1/4 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, roughly chop the coriander (stalks and all). Crush the peanuts in the unopened sachet using a rolling pin.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Pop the carrot ribbons into a small bowl with the rice vinegar, sugar for pickling (see pantry for amount) and half the sambal. Add a pinch of salt, mix together, then set aside.

In a bowl or a jug, combine the water for the sauce (see pantry for amount), miso paste, honey and the remaining sambal. Season with salt and pepper and mix well. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Pour the miso sauce into a large frying pan  and pop on medium-high heat. Simmer until thickened, 7-8 mins.

Once thickened, return the sauce to the bowl or jug and set aside for later. Wipe out the pan and set aside.

When the butternut squash has 5 mins left, spoon over a quarter of the miso sauce. Toss to coat and return to the oven for the remaining time. 

Pop the (now empty) frying pan on medium-high heat with a drizzle of oil.

Once hot, add the mangetout and stir-fry until tender, 2-3 mins, then remove from the heat and cover with a lid or foil to keep warm.