• In a medium saucepan, add the water and bring to the boil over high heat. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. • When the rice is done, stir through crushed peanuts. Season to taste. Cover to keep warm and set aside. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, preheat the grill to high. • Finely chop garlic. Thinly slice spring onion and cucumber. Roughly chop tomato. Drain the sweetcorn. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken breast, garlic, ginger paste, a generous pinch of salt and a drizzle of rice wine vinegar. Set aside.

• In a baking dish, combine sweetcorn, mayonnaise, 1/2 the spring onion, and a pinch of sugar. • Season with salt and pepper, then sprinkle over shredded Cheddar cheese. Grill until the cheese has melted, 7-8 minutes.

• Meanwhile, heat a large frying pan over medium-high heat with enough olive oil to cover the base. • To the bowl with the chicken, add cornflour and the plain flour and toss to coat. • When oil is hot, dust off any excess flour, then cook chicken in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Just before serving, toss chicken with Korean stir-fry sauce.

• While the chicken is cooking, add cucumber, tomato, mixed salad leaves and a drizzle of rice wine vinegar and olive oil to a large bowl. Season to taste and toss to coat.

• Bring everything to the table to serve. Top cheesy corn with remaining spring onion. • Help yourself to the peanut rice, sticky Korean fried chicken, cheesy corn and cucumber-radish salad. • Garnish salad with crispy shallots. Serve with garlic aioli. Enjoy!