Mongolian-Style Lamb Stir-Fry With Garlic Brown Rice

Peel and finely chop (or grate) half your garlic (you'll use the rest later!)

Heat a pot with a matching lid over a low heat and add a knob of butter

Once melted, add the chopped garlic with a pinch of salt and cook for 1 min or until fragrant

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 – this is your garlic brown rice

Peel and cut your brown onion[s] into quarters, then separate the wedges so you end up with a pile of onion petals

Top, tail, peel and slice your carrot[s] into discs on the diagonal

Slice each individual carrot disc into matchsticks

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

Once hot, add your lamb mince with a generous pinch of salt and cook for 3-4 min or until nicely browned all over, breaking it up into large chunks with a wooden spoon as you go

Boil half a kettle

Trim, then slice your spring onion[s] finely, keeping the whites and greens separate

Peel and finely slice (don't chop!) the remaining garlic

Once the mince is browned, add the onion petals and carrot matchsticks to the pan

Cook for 4-5 min, stirring frequently until starting to soften and the mince is cooked through (no pink meat!)

Meanwhile, dissolve your hoisin sauce and tomato paste in 150ml [200ml] [250ml] boiled water

Add your soy sauce, Chinese rice wine, five-spice mix and half your chilli flakes (can't handle the heat? Go easy!)

Season with a generous pinch of salt and a pinch of sugar – this is your hoisin stock

Once the onion petals are starting to soften, add the spring onion whites (save the spring onion greens for garnish!), sliced garlic and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the pan and cook for 1 min or until fragrant

Once fragrant, add the hoisin stock to the pan and reduce the heat to medium

Cook for 2-3 min or until the sauce has thickened to a bolognese-like consistency – this is your Mongolian-style lamb stir-fry