Sticky Orange Meat-Free Chick'n With Basmati Rice

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

Tip: Add a splash of water if the rice is not fully cooked or the mixture is looking a little dry

Deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Add your meat-free chick'n to a bowl with most of your cornflour (save a little for later!) and give it a good mix up until it's fully coated

Tap off any excess cornflour

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

Once the pan is very hot, add the coated meat-free chick'n and cook for 6-7 min or until golden and crispy – this is your crispy meat-free chick'n

Once crispy, transfer to a plate and set aside

Return the pan to a medium-high heat with a drizzle of vegetable oil

Add the chopped pepper, ginger & garlic paste along with half your soy sauce (save the rest for later!) and cook for 2 min or until the pepper has started to soften

Add the juice of half your orange[s] to a bowl along with your rice vinegar, remaining soy sauce and remaining cornflour

Add 1 tsp [1 1/2 tsp] [2 tsp] sugar and 3 tbsp [4 1/2 tbsp] [6 tbsp] cold water and mix until fully combined – this is your orange sauce

Meanwhile, peel and slice the remaining orange into triangles

Once the pepper has softened, reduce the heat to medium

Add the orange sauce and return the crispy meat-free chick'n to the pan and cook for 1 min until the sauce has thickened and the meat-free chick'n is coated in the sauce – this is your sticky orange meat-free chick'n

Tip: If the sauce looks a little thick, add a splash of water!