Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt 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, heat a large frying pan on medium heat (no oil).

Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

Once toasted, remove from the pan and set aside for now.

While the cashews toast, slice the young pea pods in half lengthways. Halve the baby corn lengthways.

Next, drain the prawns.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.

Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

While the prawns fry, peel and grate the garlic (or use a garlic press).

Trim and thinly slice the spring onion.

Once the prawns are cooked, add the garlic, young pea pods, baby corn, ginger puree and half the spring onion to the pan. Fry until fragrant, 2 mins.

Stir the Szechuan paste and water for the sauce (see pantry for amount) into the pan.

Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

Once thickened, stir the honey and toasted cashews into the sauce. TIP: If your honey has hardened, pop in a bowl of hot water for 1 min.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Fluff up the rice with a fork, then share between your serving bowls.

Spoon over your Kung Pao style prawns.

Sprinkle over the remaining spring onion to finish.