Sticky Sesame King Prawns With Pickled Salad

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until tender with a slight bite

Once cooked, drain into a sieve and set aside (save the pot for later!)

While the rice is cooking, top, tail and slice your radishes (as finely as you can)

Dice your cucumber

Add the diced cucumber and sliced radishes to a bowl with your rice vinegar, a pinch of salt and sugar and set aside for later – this is your quick-pickled salad

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

Peel and finely chop (or grate) your garlic

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

Combine the chopped ginger, chopped garlic, chopped chilli (can't handle the heat? Go easy!), tomato ketchup, soy sauce and honey in a bowl – this is your soy and honey sauce

Drain your king prawns, then add them to a separate bowl with your five-spice mix and a pinch of salt and pepper and give everything a good mix up

Tip: Not a fan of five spice? Just add half!

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

Once hot, add the seasoned prawns and cook for 2-3 min or until starting to brown slightly

Once browned add the soy and honey sauce to the pan and cook for a further 2-4 min or until the prawns are cooked through and a sticky sauce has formed, then remove from the heat

Return the reserved pot to a medium heat

Wash your shredded kale

Add the drained rice with the shredded kale and cook for 2 min or until the kale is mixed through and beginning to wilt, then remove from the heat – this is your brown rice & kale