Sticky Honey Indonesian Style Meat-Free Mince Rice Bowl

a) Meanwhile, pour the boiled water from your kettle into a large saucepan with ¼ tsp salt on high heat.

b) Add the rice and cook for 12-13 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While everything cooks, trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle. 

b) Once the meat-free mince is cooked, transfer to a medium bowl and set aside.

c) Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil (no need to clean).

d) Once hot, add the pak choi and sliced carrot and cabbage mix. Stir-fry until just tender, 3-4 mins.

a) While the veg fries, peel and grate the garlic (or use a garlic press). 

b) Cut the lime into wedges.

c) Once the veg is cooked and tender, add the cooked meat-free mince back into the pan.

d) Stir in the garlic and Indonesian style spice mix. Cook until fragrant, 1-2 mins.

a) Stir the ketjap manis, honey, soy sauce and water for the sauce (see pantry for amount) into the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Cook until the sauce has thickened, 2-3 mins.

c) Taste and season with salt, pepper and a squeeze of lime juice from a lime wedge, adding a splash of water if it's a little too thick.