Veggie Gyoza Satay Style Bowl

Meanwhile, pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

When the oven is hot, bake on the top shelf of your oven until golden, 10-12 mins. Turn halfway through.

Next, trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1/2 cm thick.

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Zest and cut the lime into wedges.

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

Once hot, add the sliced pepper and carrot and stir-fry until tender, 4-5 mins.

Add the Thai style spice blend (add less if you'd prefer things milder) and peanut butter. Cook until softened and fragrant, 1 min. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.

Stir in the coconut milk, ketjap manis, soy sauce, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until slightly thickened, 2-3 mins.

Once slightly thickened, stir through a squeeze of lime juice through the satay sauce, then remove from the heat.

Taste the sauce and season with salt, pepper and more lime juice if needed. Add a splash of water if it's a little thick.

When everything's ready, fluff up the rice with a fork. Stir through the lime zest.