Kung Pao Cauliflower & Brown Rice

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the cauliflower[s] into small florets

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large bite-sized pieces

Add the cauliflower florets and red pepper to a baking tray with a generous drizzle of vegetable oil and a generous pinch of salt and pepper

Give everything a good old mix up and put the tray in the oven for 20-25 min or until the cauli is golden and crisp

Rinse the 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

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Add the chopped ginger, garlic and chilli (Can't handle the heat? Go easy!) to a separate pot off the heat

Add the soy sauce, Shaoxing wine, hoisin sauce, toasted sesame oil, rice vinegar, 1/2 tbsp [1 tbsp] sugar and 100ml [200ml] water – this is your kung pao sauce

Trim, then slice the spring onions finely

Once the cauliflower is almost ready, heat the kung pao sauce up over a medium heat

Add the cornflour and whisk to combine

Cook for 1-3 min or until it's thickened, then remove from the heat