Mushroom Sticky Rice With Golden Five-Spice Cashews

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

While the rice is cooking, slice your flat white mushroom[s] roughly

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

Chop your Tenderstem broccoli tips away from the stalks and slice in half, then chop the broccoli stalks into quarters lengthways

Combine your ginger & garlic paste and toasted sesame oil in a small bowl with your gluten free soy sauce, Chinese rice wine, half your agave nectar and half of your five-spice mix (save the rest for later!)

Add 2 tbsp [3 tbsp] [4 tbsp] cold water and give everything a good mix up – this is your stir-fry sauce

Chop your coriander roughly, including the stalks

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

Once hot, add the sliced mushroom and onion petals and cook for 4-5 min or until the vegetables are browned and slightly softened

Once browned, reduce the heat to medium-high and add the broccoli tips and stalks to the pan

Cook for 4-5 min further or until the broccoli is softened

Meanwhile, add your cashew nuts and the remaining agave nectar to a bowl with your toasted sesame seeds, a pinch of salt, a drizzle of vegetable oil and the remaining five-spice mix and give everything a good mix up – these are your five-spice cashews

Add the five-spice cashews to a baking paper-lined baking tray, then put the tray in the oven for 3-4 min or until the cashews are golden and caramelised – these are your golden five-spice cashews

Tip: Watch them like a hawk to make sure they don't burn!

Once the broccoli has softened, add the stir-fry sauce and cooked sushi rice to the pan and mix it all together until fully combined – this is your mushroom sticky rice