a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins. 

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve. 

a) In the meantime, peel and grate the garlic (or use a garlic press).

b) Cut the Tenderstem® broccoli into thirds. 

c) Drain and rinse the cannellini beans in a sieve.

a) Heat a drizzle of oil in a medium frying pan on medium-high heat.

b) Once hot, add the Tenderstem® and stir-fry for 2-3 mins.

c) Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

d) Once tender, add the garlic and tomato puree. Cook for 1 min more.

a) Add the cannellini beans, gochujang paste, creme fraiche, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the broccoli pan.

b) Bring the sauce up to the boil, then lower to a simmer.

c) Cook until thickened slightly, 3-4 mins. 

a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Once wilted, remove from the heat.

c) Stir in the butter (see pantry for amount) and hard Italian style cheese until melted.

a) Share your rice between your serving bowls.

b) Top with your gochujang cannellini beans.

c) Finish by sprinkling over the crispy onions.

Enjoy!