Honeyed Duck Breast

When the water is boiling, stir in the star anise, 0.25 tsp of salt and add the jasmine rice. Bring back to the boil, then lower the heat to medium-low, pop a lid on the pan and cook for 10 mins. Remove the pan from the heat and leave to the side for another 10 mins. Tip: The rice will continue to cook in its own steam.

Meanwhile, put a large frying pan on medium-high heat (no oil). Season the duck breasts on both sides with salt and pepper. When hot, lay the duck breasts in the pan, skin side down. Leave to cook until the skin is golden, 4-5 mins, then turn over and brown for another minute on the flesh side.

Transfer the duck to a baking tray (keep the frying pan with the juices!), skin side up, drizzle with the honey then roast on the top shelf of your oven for 15 mins. IMPORTANT: The duck is cooked when it is no longer pink in the middle. IMPORTANT: Wash your hands after handling raw duck and its packaging.

Once the duck is in the oven, finely slice the bok choy widthways. Chop any large oyster mushrooms in half and leave the smaller ones whole. Return the frying pan with the juices to a high heat. Add the bok choy, garlic and mushrooms, stir-fry for 3-4 mins. Add a pinch of chilli, half the coriander and a pinch of lime zest. Stir in the soy sauce, a squeeze of lime juice and a pinch of sugar (if you have any). Remove from the heat.