Trim the pak choi then thinly slice widthways. Halve the sugar snap peas lengthways. Peel and grate the garlic (or use a garlic press). Zest and halve the lime.

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to medium. 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).

Heat a drizzle of oil in a frying pan on medium-high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Once the mince is browned, lower the heat then add the pak choi. Cook until softened, 4-5 mins, stirring occasionally. Stir in the garlic, Thai style spice blend (be careful, it's hot - add less if you don't like heat) and chicken stock paste. Add the water for the beef (see ingredients for amount) and sugar snap peas, then stir well. Simmer, stirring frequently, until the liquid has reduced by half and the sugar snap peas are tender, 4-5 mins.

When the beef is ready, stir through the hoisin sauce, honey and a squeeze of lime juice. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Remove from the heat, then taste and season with salt, pepper and sugar if necessary. Fluff up the rice with a fork and stir through the lime zest.

Share the rice between your bowls and serve the hoisin beef on top. Chop the remaining lime into wedges and serve alongside for anyone who likes things extra zesty. Enjoy!