• Finely chop garlic. In a medium saucepan, heat the butter over medium heat. Cook garlic until fragrant, 1 minute. • Add jasmine rice, the water and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice carrot into half-moons. • In a small bowl, combine the soy sauce and honey. Set aside. • In a second small bowl, combine Japanese dressing and mayonnaise. Set aside. Little cooks: Kids can take charge by combining the sauces!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, tossing, until tender, 4-5 minutes. • Add baby spinach leaves and cook until just wilted, 1-2 minutes. • Add honey-soy mixture and cook until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the veggies to help speed up the cooking process.

• Crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. Cut chicken breast into 2cm chunks. • In a medium bowl, combine the salt, crushed peppercorns, Thai seven spice blend and the plain flour. Add chicken and toss to coat.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, pick up chicken using tongs and shake off any excess flour back into the bowl. • Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. TIP: Add a drizzle more oil if necessary! TIP: Chicken is cooked through when it's no longer pink inside.

• Divide garlic rice between bowls. Top with honey-soy veggies and salt and pepper chicken. • Garnish with crispy shallots. Serve with Japanese mayo. Enjoy! Little cooks: Add the finishing touch by sprinkling over the garnish!