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 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).

Meanwhile, heat the olive oil for the paneer (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) and fry until golden all over, 5-8 mins. Carefully turn every 1-2 mins.
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.
Once hot, add the pepper and onion and season with pepper. Stir-fry until golden and slightly charred, 5-7 mins.
Meanwhile, mix together the soy sauce, garlic, honey, sriracha, ketchup and water for the sauce (see ingredients for both amounts) and remaining Chinese Five Spice in a medium bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Pop the fried paneer back into the pan and stir in the sauce. Bring to the boil, then simmer until thickened, 2-3 mins.
Remove from the heat, then taste and season with salt, pepper and a pinch of sugar (if you have any) if needed. Add a splash of water if it's a bit too thick.