King Prawn Teriyaki Donburi Bowl

Boil half a kettle

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 and return it to the pot and keep covered until serving

Whilst the rice is cooking, peel your ginger (scrape the skin off with a teaspoon) and chop into thin matchsticks

Top, tail and slice your radishes (as finely as you can)

Combine 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar with 100ml [150ml] [200ml] boiled water in a heatproof bowl and stir until the sugar has dissolved

Add your red wine vinegar, ginger matchsticks and set aside to pickle until serving – this is your quick-pickled ginger

Slice your sweet pea pods in half lengthways

Add the sliced sweet pea pods to a bowl, cover with boiled water and set aside to soften

Top, tail, peel and grate your carrot[s]

Trim, then slice your spring onion[s] finely

Peel and finely chop (or grate) your garlic

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

Once hot, drain then add your king prawns with the chopped garlic, gluten free soy sauce, mirin, honey and 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water

Cook for 4-5 min or until the prawns are cooked through and the sauce is thickened and sticky in consistency – these are your teriyaki prawns

Drain the quick-pickled ginger through a sieve

Drain the sweet pea pods