Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve, peel and thinly slice the onion. Halve the peppers and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press).

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

Stir in the rice and 1/4 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, pop the peppers onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.

While everything cooks, heat the olive oil for the sauce (see pantry for amount) in a large frying pan on medium-high heat.

Once hot, add the onion and season with salt and pepper. Fry until soft and sweet, 8-10 mins.

Stir in the chilli flakes (careful, they're hot - add less if you'd prefer things milder) and garlic. Cook for 2-3 mins.

Add the red wine vinegar and allow it to bubble away until evaporated, 1 min.

Stir the tomato puree into the pan and cook for 1 min, then pour in the water for the sauce (see pantry for amount) and bring to the boil. Season with salt and pepper.

Stir in the prawns, sugar for the sauce (see pantry for amount) and veg stock paste.

Cook until the sauce has thickened and the prawns are cooked, 5-6 mins. Remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

Taste your sauce and add salt and pepper if needed. Stir through the roasted peppers, adding a splash of water if it's a little too thick.

Fluff up the rice with a fork and share between your bowls. Top with the prawns, spooning over all the sauce.

Enjoy!