Pork Bangers x Sweet & Sour With Sticky Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Rinse the 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 [400ml] cold water to a pot with a lid and bring to the boil over a high heat

Tip: Don't let the water fully boil as this will make the rice stick to the pot!

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, add the sausages to a tin foil-lined baking tray

Put the tray in the oven for 20-25 min or until the sausages are cooked through – these are your bangers

Boil half a kettle

Peel, then cut the red onion[s] into wedges

Separate the onion wedges into petals

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Combine the ketchup and 150ml [250ml] boiled water in a small bowl with the cornflour, rice vinegar and soy sauce – this is your sweet & sour mixture

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

Once hot, add the onion petals with 2 tsp [4 tsp] sugar and cook for 8-10 min or until caramelised

Once caramelised, add the chopped ginger to the pan and cook for 30 secs or until fragrant

Once fragrant, add the sweet & sour mixture and cook for 1-2 min or until reduced to a gravy-like consistency, then remove the pan from the heat – this is your sweet & sour 'gravy'

Reboil a kettle

Add the blanched peas to a sieve and pour boiled water all over them to refresh them