Thai Veggie Rice Bowl

Meanwhile, trim the ends from the courgette. Halve it lengthways and then cut each half into four long strips. Cut the thin strips in half so as you have batons. Trim, peel and grate the carrot. Roughly chop the coriander (keep the leaves and stalks separate). Halve the cherry tomatoes. Peel and grate the ginger and garlic (or use a garlic press). Keep to one side. Cut the lime in half.

IIn a small bowl, combine the soy sauce with the honey, half the ginger and the coriander stalks. Squeeze in the juice of the lime and add half of the sesame oil. Mix well. Taste and add some sugar if it needs a little more sweetness and add more sesame oil if you like things nutty! Roughly chop the peanuts.

Heat a splash of oil in a large frying pan or wok over high heat. Stir-fry the courgette until tender, 4-5 mins. Add the sugar snap peas and stir-fry for another 3 mins. Add the garlic and remaining ginger, cook for a minute then remove from the heat. Stir in the cherry tomatoes and pour over half of the dressing. Get ready to serve.

When the rice is cooked, remove the lemongrass and fluff it up with a fork. Season to taste with salt. Mix through the grated carrot and half the coriander leaves. Share between your bowls