Malaysian-Style Meat-Free Chick'n With Cauliflower Rice

Add your basmati rice and cauliflower rice to a pot with a lid with 160ml [250ml] [300ml] cold water 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 done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, bash your lemongrass with a rolling pin, remove the tough outer layers and discard, then chop the softer inner core[s] finely

Peel and roughly chop your shallot[s]

Chop half your red chilli[es] roughly, and finely slice the rest into rounds (save these for garnish!)

Put everything into a food processor (can't handle the heat? Go easy on the chilli!)

Add your flaked almonds and half your ground turmeric (you'll use the rest later!) to the food processor with 2 tbsp [3 tbsp] [4 tbsp] vegetable oil

Add your soy sauce, ginger & garlic paste and a pinch of sugar

Pulse until you're left with a slightly chunky paste – this is your Malaysian-style spice paste

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

Once hot, add your meat-free chick'n to the pan and sprinkle over the remaining ground turmeric and a pinch of salt and pepper

Cook for 2-3 min or until warmed through and starting to brown

While the meat-free chick'n is cooking, cut your cucumber in half lengthways and then slice finely

Add the sliced cucumber to a bowl with your rice vinegar, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a generous pinch of salt

Stir it all together and set aside until serving – this is your quick-pickled cucumber

Add the Malaysian-style spice paste to the meat-free chick'n and cook for 2-3 min or until fragrant

Once fragrant, add your tamarind paste with 200ml [260ml] [340ml] boiled water and cook for a further 2-3 min

Chop your creamed coconut roughly (if required!), then add it to the pan and cook for 1 min further – this is your Malaysian-style coconut meat-free chick'n