Sticky Sweet Potato Bibimbap

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice, ginger puree 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).

In the meantime, trim the cucumber (see ingredients for amount), then halve lengthways. Thinly slice widthways.

In a medium bowl, combine the rice vinegar and sugar for pickling (see pantry for amount). Season with salt and pepper, then add the cucumber.

Mix together well, then set aside to pickle.

In a small bowl, combine the mayo and water for the mayo (see pantry for amount) with the sesame seeds. Mix together, then set aside your sesame mayo.

In another small bowl, add the gochujang (add less if you'd prefer things milder) and mix in the honey and water for the sauce (see pantry for amount). Set aside your sticky gochujang sauce. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

When the sweet potatoes have 5 mins left, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the spinach. Season with salt and pepper. Stir-fry until wilted and piping hot, 1-2 mins, reducing the heat slightly if needed.

Once wilted, stir in the ketjap manis. Cook for 1 min, then remove from the heat.