• Boil the kettle. Half-fill a medium saucepan with the boiled water. Add basmati rice and a pinch of salt. Cook, uncovered, over high heat until tender, 12 minutes. • Drain, then return to saucepan. Add the butter and stir until melted. Little cooks: Under adult supervision, older kids can help fill the saucepan with the boiled water. Be careful, the water is boiling!

• While rice is cooking, roughly chop zucchini. • Chop broccoli (see ingredients) into florets. • Thinly slice carrot into half-moons.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Season with salt and pepper. Transfer to a plate. • Reduce heat to medium-high. Stir-fry the zucchini, broccoli and carrot until tender, 5-6 minutes. Add garlic paste and ginger paste and cook until fragrant, 1 minute. • Reduce heat to low. Stir in Sichuan garlic paste, the soy sauce and a splash of water. Return beef to pan, tossing, until coated and heated through. TIP: Cooking the beef in batches over a high heat helps it stay tender.

• Divide rice between bowls. Top with Sichuan beef stir-fry. • Sprinkle with crispy shallots to serve. Little cooks: Add the finishing touch by sprinkling over the garnish!