• Finely chop garlic. • In a medium saucepan, heat butter(for the rice) and a dash of olive oil over medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. • Add water (for the rice) and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. • When the rice is done, stir through baby spinach leaves. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice radish and portabello mushrooms. • In a small bowl, combine miso paste, the rice wine vinegar, brown sugar, sesame oil and the remaining garlic. Set aside.

• When the rice has 15 minutes remaining, heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with the butter (for the sauce) and a drizzle of olive oil. Cook portabello mushrooms, stirring, until tender, 4-6 minutes.

• Reduce heat to medium-low, then add the miso mixture and water (for the sauce) to the mushrooms and cook, until slightly reduced, 1-2 minutes. TIP: Add a splash more water if the sauce looks too thick.

• Meanwhile, combine shredded cabbage mix, yuzu vinaigrette and a drizzle of olive oil in a large bowl. Season to taste. • In a second small bowl, combine garlic aioli and a splash of water. Season to taste.

• Divide garlic rice between plates. Top with yuzu slaw, radish and miso-glazed portabello mushrooms. Spoon over any remaining sauce from the pan. • Garnish with toasted sesame seeds. • Drizzle over aioli to serve. Enjoy!