Sweet & Sour Meat-Free Chick'n With Rice

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until the rice is cooked, then remove from the heat and set aside (lid on) to steam until serving

Meanwhile, add your meat-free chick'n to a bowl with most of your cornflour (you'll use the rest later!) and mix until evenly coated

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

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

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into small pieces

Peel and cut your brown onion[s] into small pieces

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

Peel and finely chop your garlic

Boil half a kettle

Once the meat-free chick'n is crispy, transfer it to a plate and set aside for later, then return the pan to a medium heat

Add the chopped pepper and onion and cook for 5-6 min or until starting to soften

Once softened, add the chopped garlic and ginger and cook for 1 min or until fragrant

While the vegetables are cooking, combine the reserved cornflour in a bowl with 100ml [130ml] [150ml] boiled water

Add your tomato ketchup, Chinese rice wine, red chilli relish, gluten free soy sauce, 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar and your rice vinegar and mix until smooth – this is your sweet & sour sauce

Increase the heat to high

Return the crispy meat-free chick'n to the pan with the sweet & sour sauce and cook for 2-3 min further or until a thick sauce remains – this is your sweet & sour meat-free chick'n

Trim, then slice your spring onion[s]