Preheat your oven to 220°C/200°C fan/gas mark 7. Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in half the butter (see pantry for amount).

Peel and grate the garlic (or use a garlic press). Once hot, add the garlic and stir-fry for 1 min.

Stir in the rice until coated, 1 min. Add 1/4 tsp salt and the water for the rice (see pantry for amount) 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).

Meanwhile, halve any large cauliflower florets. Drain the prawns.

Pop the cauliflower onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.

When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.

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

Once hot, add the prawns. Season and stir-fry for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

Next, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a medium bowl, combine the rice vinegar, sugar for the pickle (see pantry for amount) and half the sambal (add less if you'd prefer things milder). Season with salt and pepper.

Add the cucumber chunks to the bowl and toss through the pickling liquid. Set aside for now.

Pop a small saucepan on medium-high heat (no oil).

Add the miso paste, honey, water for the sauce (see pantry for amount) and the remaining sambal. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring to a boil, then lower the heat and simmer until reduced by half, 3-5 mins.

Remove from the heat, then stir through the remaining butter (see pantry for amount). Season with salt and pepper. Add a splash of water if it's a little too thick.

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then thinly slice. Season with salt and pepper.

Fluff up the rice with a fork. Carefully pour any pickling liquid from the cucumber salad into the rice and mix through.

Share the garlic butter rice between your bowls. 

Top with the roasted cauliflower, prawns, cucumber salad and avocado slices in separate sections. Spoon the honey-miso sauce over the cauliflower.

Drizzle the sriracha and mayo (see pantry for amount) over your poke bowl. Scatter with the sesame seeds to finish.

Enjoy!