2 Meals: Sweet Sesame Chicken & Rice & Gochujang Chicken Noodles

Meal 1:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air then boil half a kettle, then heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a knob of butter over a medium-low heat and add your white long grain rice, hoisin sauce, half your ginger & garlic paste (you'll use the rest tomorrow!) to the pot and give everything a good mix up

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Add your chicken stock mix with 300ml [390ml] [510ml] boiled water and bring to the boil over a high heat

Once boiling, cover with a lid and put the dish in the oven for 30 min or until all the water has absorbed and the rice is cooked

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into strips

Combine your toasted sesame oil and half your soy sauce (you'll use the rest tomorrow!) in a small bowl with 2 tsp [3 tsp] [4 tsp] sugar, ground coriander and a grind of black pepper – this is your sesame marinade

Add your chicken thighs to the sesame marinade and give it a mix up

Cover a baking tray (or two!) with tin foil, add the chopped pepper and sesame marinaded chicken to the tray[s]

Put the tray[s] in the oven for 17-18 min or until the chicken is cooked through (no pink meat!) – this is your sweet sesame chicken thighs & charred pepper

Wash your spinach and pat dry with kitchen paper

Once the rice is cooked, stir the spinach through until wilted and give everything a good mix up – this is your hoisin spinach rice

To serve, top the hoisin spinach rice with half the sweet sesame chicken thighs & charred pepper (you'll eat the rest tomorrow!)

Drizzle over any remaining juices from the chicken

Dig in!

Cool the remaining sweet sesame chicken thighs & charred pepper quickly (within 2 hours max) and refrigerate in a covered container. Enjoy within 24 hours

Meal 2:

Boil a full kettle

Add your medium egg noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 5-6 min

Drain the soaked noodles, reserving a cup of starchy noodle water

Chop the remaining sweet sesame chicken thighs into bite-sized pieces

Transfer the chopped sesame chicken and remaining charred pepper to a pan and cook over a medium-high heat, stirring occasionally, for 6-8 min or until it is piping hot throughout

You can only reheat your food once, then enjoy straight away

Once piping hot, add your gochujang paste to the pan with the remaining soy sauce and remaining ginger & garlic paste

Cook for 1 min or until fragrant