Trim the pak choi, then thinly slice widthways. Halve the mangetout lengthways.

Peel and grate the garlic (or use a garlic press). Zest and halve the lime (see ingredients for amount).

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Once the mince has browned, lower the heat. Add the pak choi and cook, stirring occasionally, until softened, 4-5 mins.

Stir in the garlic, Thai style spice blend (careful, it's hot - add less if you'd prefer things milder) and chicken stock paste. Add the water for the beef (see pantry for amount) and mangetout, then stir well.

Simmer, stirring frequently, until the liquid has reduced by half and the mangetout are tender, 4-5 mins.

When the beef and veg are cooked, stir through the hoisin sauce, honey and a squeeze of lime juice. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Remove the hoisin beef from the heat, then taste and season with salt, pepper and sugar if needed.

Fluff up the rice with a fork and stir through the lime zest.

Share the zesty rice between your bowls and top with the hoisin beef.

Cut the remaining lime into wedges and serve alongside for squeezing over.

Enjoy!