Preheat your oven to 220°C/200°C fan/gas mark 7. Keep the butter in the fridge.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

Peel and grate the garlic (or use a garlic press).

Lay the salmon fillets, skin-side down, onto a lined baking tray with a drizzle of oil and half the garlic. Season with salt and pepper, and rub evenly to coat the salmon.

Sprinkle the black sesame seeds on top of the salmon. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins.

Meanwhile, zest and halve the lime.

Halve any thick broccoli stems lengthways. Halve the baby corn widthways.

Heat a large frying pan on a medium-high heat with a drizzle of oil.

Once the oil is hot add the Tenderstem® and baby corn stir-fry for 2-3 mins. Add the remaining garlic, cook for 30 secs. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.

Transfer the veggies to a bowl, cover to keep warm.

Pop the frying pan back on medium-high heat. 

Stir the water for the sauce (see pantry for amount), sambal (add less if you prefer things milder), miso and honey into the pan. Bring to a boil and cook until reduced by half, 3-5 mins. Remove from the heat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Stir the butter into the sauce. Season with lime juice, salt and pepper. Add a splash of water if needed.

Once cooked, fluff up the rice with a fork and stir through the lime zest.

Share the zesty rice between your bowls.

Top with the black sesame salmon and spoon over the honey miso sauce.

Serve the veg alongside. Cut any remaining lime into wedges and serve alongside for squeezing over.

Enjoy!