Put a large saucepan of water with a generous pinch of salt on to boil. When boiling, stir in the brown rice and cook for 25 mins. TIP: Add more water if it starts to evaporate too much. When cooked, drain the rice thoroughly in a sieve and return to the saucepan, off the heat.

Meanwhile, trim the carrot then use a peeler to create long ribbons along the length of the carrot. Trim and finely slice the radish. Zest the lime then chop into wedges. In a large bowl, combine the rice vinegar, half the lime juice and a pinch of sugar (optional) with a pinch of salt and pepper. Add the carrot and radish and toss to combine. Set aside.

Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Trim and finely slice the spring onion. Roughly chop the coriander (stalks and all). Halve the red chilli lengthways, deseed and finely chop.

A few minutes before the rice is ready, heat a drizzle of oil in a small frying pan on medium heat. When hot, add the prawns and stir-fry for 2-3 mins. iIMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre. Remove the pan from the heat and stir through the honey, a pinch of chilli and the sesame seeds.

Stir the lime zest, spring onion, coriander and a pinch of chilli through the rice along with the remaining lime juice.

Divide the zesty rice, baby gem lettuce, quick-pickled carrot and radish and sweet chilli prawns between your bowls (we like to arrange them in segments - like a poke pie chart). Finish with a sprinkling of remaining red chilli (if liked). Enjoy!