Trim the bok choy then thinly slice widthways. Halve the mangetout lengthways. Peel and grate the garlic (or use a garlic press). Zest and halve the lime.

Pour the water for the rice (see ingredients for amount) into a saucepan and bring back to the boil. Stir in the rice and 0.25 tsp of salt. 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).

Heat a splash of oil in a frying pan over high heat. Once the pan is hot, add the beef mince and fry until browned, 4-5 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash your hands after handling raw meat. Tip: Drain any excess oil from the mince.

Meanwhile, once the mince is browned, lower the heat then add the bok choy. Cook until softened, 4-5 mins, stirring occasionally. Next add the garlic, Thai spice (be careful it's spicy, add less if you don't like spice!) and the chicken stock powder. Add the water (see ingredients for amount). Add the mangetout, then stir everything together well. Simmer, stirring frequently until the liquid has reduced by half and the mangetout are tender, 4-5 mins.

When the beef is ready stir through the hoisin sauce, a squeeze of lime juice and a pinch of sugar. Remove from the heat, taste and add salt and pepper if necessary. Fluff up the rice with a fork and stir through the lime zest. Get ready to serve.

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.