Teriyaki Duck Rice Bowl

Pour the water for the rice (see pantry 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).

While everything cooks, trim and thinly slice the radishes. Zest and halve the lime.

In a medium bowl, add half the lime juice, the sugar for the pickle (see pantry for amount). Stir through the radish.

Season with salt and pepper and set aside to pickle.

Trim the pak choi, then thinly slice widthways. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pak choi and stir-fry until just soft, 3-4 mins. Add the garlic and fry for 30 secs more.

Transfer to a bowl and cover to keep warm. Set the pan aside for later.

Once cooked, transfer the duck to a plate. Use two forks to shred the duck as finely as you can. Discard the bones.

Return the (now empty) pan to medium-high heat. Add the teriyaki sauce, soy and water for the sauce (see pantry for amount). Bring it to a boil and stir through the duck.

Taste and season with salt and pepper if you feel it needs it. Add a splash of water if needed.