Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Whilst the rice is cooking, top, tail, peel and finely slice your carrot[s] into matchsticks

Chop your baby button mushrooms into quarters

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the carrot matchsticks and quartered mushrooms with a pinch of salt and cook for 4-5 min or until beginning to soften

Meanwhile, peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Combine your cornflour, soy sauce, sriracha, chilli flakes (can't handle the heat? Go easy!) and rice vinegar in a bowl with a pinch of sugar – this is your hot & sour stir-fry sauce

Boil a kettle

Once the veg is beginning to soften, add the chopped garlic and chopped ginger to the pan and cook for 1-2 min or until fragrant

Once fragrant, drain your king prawns, then add them to the pan with a pinch of salt and cook for 4-5 min further or until the prawns are cooked through

Meanwhile, wash your spinach, then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the cooled spinach as you can, then chop it roughly

Once the king prawns are cooked through, add the chopped spinach to the pan

Add the hot & sour stir-fry sauce and cook for 2-3 min or until everything is warmed through and coated in the sauce – this is your Chinese-style hot & sour prawn stir-fry