Salt & Pepper Fable Mushrooms With Sweet Chilli Sauce

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid 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 cooked, remove from the heat and keep covered until serving

Trim, then chop your spring onion[s] roughly

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Tip: Like it hot? Keep the seeds in!

Add your ginger & garlic paste to a small bowl with your rice vinegar, soy sauce, chopped chilli (can't handle the heat? Go easy!) and 2 tsp [3 tsp] [4 tsp] sugar and stir it all together

Add 1 tsp [1 1/2 tsp] [2 tsp] of your cornflour (you'll use the rest later!) and mix it all together

Add 100ml [150ml] [200ml] cold water and give everything a good mix up – this is your sweet chilli sauce base

Add the remaining cornflour to a large bowl with your cracked black pepper, your five-spice mix, 1 tsp [1 1/2 tsp] [2 tsp] sugar and 1/2 tsp [3/4 tsp] [1 tsp] salt

Mix until fully combined – this is your salt & pepper coating

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 tbsp] [4 tbsp] vegetable oil over a medium-high heat

Roughly chop your Fable pulled mushrooms and add to the salt & pepper coating and give everything a good mix up until evenly coated

Once the pan is hot, shake off the excess coating and add the coated Fable mushrooms, then cook for 8-10 min, stirring occasionally, or until browned and crispy all over

Once the rice is cooked, add your blanched peas to the pot with a pinch of salt and pepper

Give everything a good mix up and keep covered until ready to serve – this is your pea rice

Once the mushrooms are crispy, add the chopped spring onions and cook for 1-2 min or until slightly softened

Transfer to a plate and reserve the pan – these are your salt & pepper Fable mushrooms

Wipe out the reserved pan and return to a medium-low heat

Add the sweet chilli sauce base to the pan and cook for 30 secs or until slightly thickened – this is your sweet chilli sauce