Pour the water (see ingredients list for amount) into a large saucepan over a medium- high heat. Stir in the stock pot and pour in the basmati rice and turmeric. Stir and bring to the boil, reduce the heat to medium-low and cover with a lid. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

While the rice is cooking, trim the stalky tops from the green beans and chop them into three pieces. Halve, then remove the core from the red pepper and thinly slice. Top and tail and coarsely grate the carrot (no need to peel), peel and finely grate the ginger. Remove the root and thinly slice the spring onion. Roughly chop the coriander (stalks and all). Zest the lime then cut in half.

Heat a drizzle of oil in a frying pan over a medium-high heat. Once hot, add the green beans and red pepper. Stir-fry for 5-6 mins or until the pepper has softened and the beans are slightly charred.

Add the spring onion, ginger, lime zest, and a tiny pinch of chilli flakes (you can add more later if you want to ramp up the heat!) into the pan. Stir together and cook for 1 minute, then pour in the ketjap manis and half the soy sauce. Stir together and cook for 2 mins, then remove from the heat.

Mix the coriander with the olive oil (see ingredients for amount) in a small bowl. Squeeze in half the lime juice, the remaining soy sauce, a grind of pepper and a pinch of sugar (if you have some). Mix together.

Fluff up the rice with a fork and stir it into the veggie mixture along with the grated carrot. Serve in bowls with the herby drizzle poured over and a sprinkling of peanuts. Scatter some chilli flakes on top if you like things extra spicy! Enjoy!