Bring a large saucepan of water to the boil with a pinch of salt. When boiling, stir in the rice and star anise and cook for 25 mins. TIP: Add more water if it starts to evaporate too much. When cooked, drain the rice thoroughly in a sieve and return to the saucepan, off the heat. Cover with a lid to keep warm until ready to serve.

Meanwhile, halve, peel and thinly slice the onion. Peel and grate the ginger. Halve the red pepper and discard the core and seeds. Chop into small pieces. Chop the baby corn in half lengthways. Trim the green beans and chop in half. Roughly chop the coriander (stalks and all).

Heat a drizzle of oil in a frying pan on medium heat. Add the onion, stir and cook until soft, 5 mins. Add the ginger, yellow curry paste (add less if you don't like things too hot!) and honey and cook, stirring, for 1 minute more. Add the green beans, pepper and coconut milk. Stir together, then simmer until thickened, 10 mins. Stir in the baby corn for the last 5 mins.

While the curry cooks, trim the spring onion and thinly slice. Zest the lime and chop into wedges.

When the curry is cooked, stir through the soy sauce and add a squeeze of lime juice. Taste and add more lime juice if desired. Fluff up the rice with a fork and remove the star anise, then stir through the spring onion and lime zest.

When the curry is cooked, stir through the soy sauce and add a squeeze of lime juice. Taste and add more lime juice if desired. Fluff up the rice with a fork and remove the star anise, then stir through the spring onion and lime zest.