Yakitori Chicken Skewer Rice Bowl

In a small bowl mix together the rice vinegar, sugar (see ingredients for amount) and a pinch of salt. Add the radishes, mix well and set aside. Heat a small frying pan over medium heat (no oil). Add the sesame seeds and toast until they are slightly golden - 1-2 mins. Stir frequently and shake the pan as you do so. TIP: Watch them like a hawk as they can burn easily. Pop the sesame seeds in a small bowl and add the mayonnaise and water (see ingredients for amount). Season with salt and pepper, mix well and set aside. Don’t wash up the pan.

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 1/4 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

Meanwhile, line a large baking tray with foil. Thread the chicken and spring onions onto skewers (2 skewers per person). Pop the skewers onto the lined baking tray lengthways, making sure they are spaced well apart and pour over any remaining marinade. Drizzle with a little oil and season with salt and pepper. Roast until slightly charred and the chicken is cooked through, 14-16 mins. Turn the skewers halfway through cooking. IMPORTANT: Wash your hands after handling raw meat. The chicken is cooked when no longer pink in the middle.

Cut the lime into wedges and squeeze half the juice into the reserved sauce that's in the mug. Mix to combine then pour into the small frying pan and bring to a simmer over medium heat, stirring, for 1 min until slightly thickened. When the chicken has 5 mins left to cook, heat a drizzle of oil in a large frying pan on medium high heat. Once hot, add the mangetout and season with salt and pepper. Stir fry until the mangetout are tender, 3-4 mins. Remove the pan from the heat.