a) Boil a half-full kettle. Halve the baby corn lengthways.

b) While it boils, heat a drizzle of oil in a frying pan on medium-high heat.

c) Once hot, add the diced chicken and baby corn. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

d) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) While the chicken cooks, peel and grate the garlic (or use a garlic press).

b) Zest and halve the lime (see ingredients for amount).

a) Once the water has boiled, pour into a large saucepan with ¼ tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

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

a) Once the chicken is cooked, stir in the garlic, ginger puree and tomato puree. Cook for 1 min.

b) Pour in the coconut milk, chicken stock paste, sugar and water for the sauce (see pantry for both amounts), then stir together.

c) Bring to the boil, then lower the heat and simmer until the sauce has thickened, 4-5 mins.

a) Once thickened, stir the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins.

b) Remove from the heat, squeeze in some of the lime juice and stir in the soy sauce.

c) Taste and add more lime juice if needed and add a splash more water if it's a bit too thick.

a) Share the rice between your bowls and spoon the chicken stew on top.

b) Finish with a sprinkling of lime zest.