Preheat your oven to 220°C. Halve, peel and thinly slice the red onion. Halve the peppers and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight fitting lid, stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium high heat. Once boiling, turn the heat down to its lowest setting. 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 baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.

While everything cooks, heat a drizzle of olive oil (see ingredients for amount) in a frying pan on medium-high heat. Once hot, add the onion and season with salt and pepper. Cook until soft and sweet, 8-10 mins, stirring frequently. Once soft, add the prawns, chilli flakes (add less if you don't like heat) and garlic. IMPORTANT: Wash your hands and equipment after handling raw prawns. Stir together and cook for 2-3 mins, then add the cider vinegar. 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 ingredients for amount). Season with salt and pepper, then stir in the prawns, sugar (see ingredients for amount) and vegetable stock paste. Cook until the sauce has thickened and the prawns are cooked, 3-4 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 the sauce and add salt and pepper if needed. Add a splash of water if it has thickened too much. Stir in half the parsley. Fluff up the rice with a fork and spoon into bowls. Top with the prawns and finish with a sprinkling of remaining parsley. Enjoy!