Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

Bake on the top shelf of your oven until golden, 15-18 mins. Turn halfway through.

Meanwhile, roughly chop the coriander (stalks and all).

Halve any thick broccoli stems lengthways. Thinly slice the portobello mushrooms.

Crush the peanuts in the unopened sachet using a rolling pin.

Pop the Tenderstem® broccoli onto a baking tray.

Drizzle with oil and half the soy sauce, season with pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf until tender and crispy, 10-12 mins.

When the gyozas have 10 mins remaining, drizzle over half the sweet chilli sauce and toss to coat. Return to the oven for the remaining time, 10 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the mushrooms to the pan and season with salt and pepper. Cook, stirring, until golden, 6-8 mins.

Add the coleslaw mix and stir-fry for 2 mins more.

Stir the char siu paste, water for the sauce (see pantry for amount), udon noodles and remaining soy sauce into the pan. Toss to coat, using a fork to gently separate the noodles. Simmer until piping hot, 2-3 mins.

Stir half the coriander into the noodles. Add a splash of water if you feel it needs it.

In a small bowl, mix together the remaining coriander and crushed peanuts.

When the broccoli has finished roasting, sprinkle over the sesame seeds and toss to coat.

Once everything's ready, serve your udon in bowls. Sprinkle over the peanut-coriander gremolata.

Serve the soy and sesame broccoli on a plate alongside.

Pop the gyozas on another plate and drizzle the remaining sweet chilli sauce to finish.