Indo-Chinese Style 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 1/4 tsp 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 the oil (see ingredients for amount) in a large frying pan on medium-high heat. Once hot, add the paneer to the pan (discard any remaining cornflour left in the bowl). Fry until golden all over, 5-8 mins. Carefully turn every 1-2 mins to brown them evenly. Once the paneer is golden, transfer to a plate lined with kitchen paper.

Wipe out your pan if necessary, then pop back on medium-high heat with a drizzle of oil. Add the pepper and onion and season with pepper. Stir-fry until golden and slightly charred, 5-7 mins. Meanwhile, mix together the ketchup, honey, sugar and water for the sauce (see ingredients for amounts) with the soy sauce, garlic, sriracha and remaining Chinese Five Spice in a medium bowl.

Pop the paneer back into the pan and stir in the sauce. Bring to the boil then simmer until thickened, 2-3 mins. Remove the pan from the heat. Taste and add more salt, sugar or pepper if needed. TIP: Add a splash of water if it's a bit too thick.