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

• Thinly slice portabello mushrooms. • In a small bowl, combine teriyaki sauce, the soy sauce and brown sugar. Set aside. Little cooks: Kids can help combine the sauces!

• Heat a large frying pan over high heat with a generous drizzle of olive oil. Cook mushrooms and pork mince, breaking up with a spoon, until browned, 6-7 minutes. • Add Asian stir-fry mix and cook until browned, 2-3 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Add teriyaki sauce mixture and stir until the pork is coated, 30 seconds.

• Divide basmati rice between bowls. • Top with teriyaki pork and mushrooms. Drizzle with sesame dressing. • Garnish with roasted peanuts to serve. Enjoy! Little cooks: Add the finishing touch and drizzle over the dressing.