Halve, peel and thinly slice the red onion. Halve the bell pepper, remove the core and seeds and thinly slice. Roughly chop the coriander (stalks and all).

Heat a splash of oil in a frying pan over high heat. Once the pan is hot, add the beef mince and fry until golden brown, 4-5 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash your hands after handling raw mince.

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).

Meanwhile, when the mince is browned, drain any excess fat from the beef. Lower the heat then add the red onion and pepper. Cook until softened, 6-8 mins, stirring occasionally. Then add the ginger puree, Thai style spice blend (be careful, it's spicy - add less if you don't like heat) and the chicken stock paste. Add the water (see ingredients for amount) and stir in the mangetout. Simmer until the liquid has reduced by half and the mangetout are tender, 4-5 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

While everything cooks, zest and halve the lime. When the beef is ready, stir through the ketjap manis, a squeeze of lime juice and half the coriander. Remove from the heat, taste and add salt and pepper if necessary. Fluff up the rice with a fork and stir through the lime zest.

Share the rice between your bowls and top with the beef. Finish with a sprinkle of the remaining coriander. Chop the remaining lime into wedges and serve alongside for squeezing over. Enjoy!