Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered). Leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Trim the end off the bok choy then chop widthways into 2cm thick chunks. Halve the baby corn lengthways. Trim the spring onion then thinly slice. Halve the chilli lengthways, deseed then finely chop. Peel and grate the ginger and garlic (or use a garlic press).

Zest, then halve the lime. Squeeze the lime juice into a small bowl. Mix in the soy sauce, miso paste and water for the sauce (see ingredients for amount). Keep to one side.

Chop the turkey steak into 2 cm chunks and sprinkle on the lime zest. Season with salt and pepper. Use your hands to rub the flavourings over the turkey pieces. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Heat a splash of oil in a large frying pan over medium-high heat.

When the oil is hot, add the turkey. Stir- fry until browned, 3-4 mins. Add the baby corn and bok choy. Cook for another 2 mins before adding the garlic, ginger and half the spring onion. Stir-fry for another minute. Pour in the sauce, lower the heat and simmer until the turkey is cooked through, 2-3 mins. IMPORTANT: The turkey is cooked when it is no longer pink in the middle.

Fluff up the rice with a fork. Share between your bowls and top with the stir- fry. Spoon over any sauce left in the pan and finish with a sprinkling of the remaining spring onion and some red chilli for those who want a kick. Enjoy!