Ginger & Chilli King Prawns With Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Meanwhile, deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into rough, bite-sized pieces

Wash your spring greens, then pat dry with kitchen paper

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Peel and finely chop (or grate) your garlic

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

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a medium-high heat

Once hot, add the shredded spring greens and chopped pepper and cook for 3-4 min or until starting to soften

Once the veg is starting to soften, drain, then add your king prawns to the pan with the chopped ginger and chopped garlic and cook for a further 2-3 min or until fragrant

Meanwhile, combine your red chilli relish, chilli flakes (can't handle the heat? Go easy!), rice vinegar and soy sauce in a small bowl – this is your stir-fry sauce

Once everything's fragrant, add the stir-fry sauce to the pan and cook for 2 min further, giving it a good mix up until everything is coated in the sauce and the prawns are cooked through – these are your ginger & chilli king prawns