a) Boil a half-full kettle. Peel and grate the garlic (or use a garlic press).

b) Heat the oil for cooking (see pantry for amount) in a deep saucepan on medium heat. Once hot, add half the garlic and fry for 1 min. Stir in the rice and cook until coated, 1 min. 

c) Add 1/4 tsp salt and the boiled water and cook for 10-12 mins. 

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.

b) Once hot, add the prawns and season with salt and pepper. Stir-fry, 2-3 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

c) While the prawns cook, trim the green beans, then cut into thirds.

a) Stir in the tomato puree, North Indian style spice mix and remaining garlic into the prawns. 

b) Add the sugar and water for the sauce (see pantry for both amounts). Stir in the veg stock paste.

c) Bring to the boil, then turn the heat down slightly and simmer until reduced by half, 3-5 mins. IMPORTANT: Cook so the prawns are opaque in the middle.

a) While everything cooks, heat a drizzle of oil in another frying pan on medium-high heat.

b) Once hot, add the green beans. Season with salt and pepper, then stir-fry until starting to char, 2-3 mins. 

c) Stir in the mustard seeds and cook for 1 min. 

d) Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Drain any excess water, then remove from the heat and keep covered.

a) Once the sauce has reduced, stir in the creme fraiche.

b) Bring to the boil, then stir in the butter (see pantry for amount) until melted. Remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Taste and add salt and pepper if needed.

a) Share the garlic rice between your bowls.

b) Top with the butter chicken masala and mustard seed green beans.

Enjoy!