Heat your oven to 200°C. Pour the water (see ingredient list for amount) into a saucepan over high heat. Stir in the vegetable stock powder and pour in the basmati rice and turmeric. Stir and bring to the boil, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice is cooking, halve the pepper, remove the core and the seeds then thinly slice. Trim the carrot then grate on the coarse side of you grater (no need to peel), peel and grate the ginger. Trim the spring onion then thinly slice. Roughly chop the coriander (stalks and all). Zest and halve the lime.

Pop the tenderstem broccoli onto a roasting tray, drizzle with oil and season with salt and pepper. Roast until tender, 10-12 mins. Meanwhile, heat a drizzle of oil in a large frying pan over a medium high heat. Once hot, add the bell pepper. Stir-fry until the pepper has softened, 5-6 mins,

Add the spring onions, ginger, lime zest, and a tiny pinch of chilli flakes (you can add more later if you want to ramp up the heat!) into the pan with the pepper. Stir together and cook for 1 minute, then pour in the ketjap manis and the soy sauce. Stir together and cook for 2 mins, then remove from the heat.

Mix the coriander with the sesame oil (see ingredients for amount) in a small bowl. Squeeze in half the lime juice and a pinch of pepper and sugar. Mix together. Roughly chop the peanuts.

Fluff up the rice with a fork and stir it into the veggie mixture along with the grated carrot. Serve in bowls with the herby drizzle on top and a sprinkle of peanuts. Scatter some chilli flakes on top if you like things extra spicy! Enjoy!