Pulled Mushroom Skewers W. Cucumber & Sushi Rice & A Chicken Breast

Preheat the oven to 180°C/ 160°C (fan)/ gas 4

Soak your skewers in cold water (this prevents them from burning whilst cooking)

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

Added chicken? Cook at 220°C / 200°C (fan) / Gas 7 for 18–20 mins

Add the drained rice with 200ml [300ml] [400ml] cold water and a pinch of salt 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, then 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!

Trim, then slice 1/4 of your spring onion[s] finely (save this for garnish!)

Roughly chop the remaining spring onion[s] into batons

Peel and finely grate (don't chop!) your garlic

Bash your pulled shiitake mushrooms with a rolling pin to flatten them and add to a large bowl with the spring onion batons, a generous drizzle of vegetable oil and a pinch of salt and pepper

Thread the seasoned pulled shiitake mushrooms & spring onion onto the soaked skewers and add to a baking paper-lined baking tray (or two!)

Transfer the tray[s] to the oven and cook for 12-15 mins or until the mushrooms are crispy and cooked through – these are your crispy pulled shiitake mushroom & spring onion skewers

While the skewers are in the oven, bash your cucumber with a rolling pin and chop it into large, bite-sized pieces

Tip: Bash the cucumber in its bag to avoid mess. By bruising the cucumber, the water is drawn out more easily!

Combine the bashed cucumber with your rice vinegar, half your chilli flakes (can't handle the heat? Go easy!) and a small pinch of salt in a medium bowl and set aside – this is your spicy smashed cucumber

Add your tamarind paste, soy sauce, honey, half your lemongrass & lime leaf paste (you'll use the rest later!), grated garlic and remaining chilli flakes (not a fan of spice? Just add a little!) to a small heatproof bowl

Add your cornflour with a drizzle of olive oil, 5 tbsp [7 1/2 tbsp] [10 tbsp] cold water and a pinch of sugar and give everything a good mix up, put the bowl in the microwave for 1 min 30 secs, stirring every 30 secs, or until the sauce thickens slightly – this is your sticky sauce

Stir the remaining lemongrass & lime leaf paste through the cooked rice with a pinch of salt - this is your fragrant sushi rice