• Preheat oven to 220°C/200°C fan-forced. • Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered, until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, in a small bowl, add oyster sauce and the honey and stir until combined. • Heat a drizzle of olive oil in a large frying pan over high heat. Season premium pork fillet all over and add to hot pan. Sear pork until browned, 1 minute on all sides. • Transfer pork to a lined oven tray and roast, 12-14 minutes for medium, or until cooked to your liking. • Remove tray from the oven, transfer pork to a plate and spoon over oyster sauce mixture to coat. Cover and leave to rest until serving.

• Meanwhile, roughly chop cucumber. • In a medium bowl, combine cucumber, the vinegar, a dash of water and a generous pinch of salt and sugar. Toss to combine and set aside.

• Finely chop garlic and long chilli (if using). • In a small heatproof bowl, place garlic, chilli and ginger paste. • Return frying pan to high heat with olive oil (3 tbs for 2 people / 1/3 cup for 4 people). Heat until just smoking, 1 minute. • Carefully pour the oil over the ginger mixture in the bowl and stir to combine. TIP: Use as much or as little chilli as you like!

• Roughly chop baby broccoli and green beans. • Thinly slice spring onion. • Return frying pan to medium-high heat with a dash of water. Add baby broccoli and green beans to the pan. Cook, tossing, until tender, 3-4 minutes. • Add the soy sauce, a drizzle of olive oil and mixed sesame seeds. Toss to combine.

• Slice the premium pork fillet. • Drain cucumber. Stir spring onion and crispy shallots through the rice. • Bring everything to the table to serve. • Drizzle chilli-ginger oil over veggies to serve. Enjoy!