• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside. Cover to keep warm.

• Thinly slice carrot into half-moons. Drain the sweetcorn. Cut lemon into wedges. Crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and sweetcorn until lightly browned, 4-5 minutes. • Add garlic paste and cook until fragrant, 1 minute. Transfer to a large bowl.

• SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! In a medium bowl, combine crushed peppercorns, Southeast Asian spice blend, the plain flour and the salt. Add diced chicken and toss to coat. • Wipe out the frying pan, then return to medium-high heat with enough olive oil to cover the base. When oil is hot, pick up chicken using tongs and shake off any excess flour. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add cooked rice, to the bowl of veggies, along with soy sauce mix and a squeeze of lemon juice. Stir to combine. TIP: Add a drizzle more oil to the pan if necessary!

• Divide Asian veggie rice between bowls. Top with salt-pepper chicken and drizzle with garlic aioli. • Tear over coriander and serve with remaining lemon wedges. Enjoy! Little cooks: Add the finishing touch and tear over the coriander.