Peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat with half the butter (see pantry for amount).

When melted, add the garlic and stir-fry for 30 secs. Stir in the rice until coated, 1 min. Add 1/4 tsp salt and the water for the rice (see pantry for amount) and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, thinly slice the radishes.

Pop the radishes into a small bowl and add the rice vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside. Set aside to pickle.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.

Add the tofu to a medium bowl with the cornflour. Season with salt and pepper, then toss to coat. Set aside for now.

Once the mushrooms have browned, reduce the heat to medium, then add the ginger puree and remaining butter to the pan.

Fry until the ginger is fragrant and the butter has melted, 1 min.

Transfer the ginger mushrooms to a medium bowl and cover with a lid or foil to keep warm.

Carefully wipe out the (now empty) frying pan and return to a medium-high heat with a drizzle of oil.

Once hot, add the tofu and fry until golden, 8-10 mins. Turn frequently to ensure it doesn't burn.

Reduce the heat to medium, then stir in the gochujang paste, honey and water for the sauce (see pantry for amount). Stir frequently until the sauce has thickened slightly, 1-2 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Stir the pickling liquid from the radishes through the rice and fluff it up with a fork, then share between your bowls.

Top with the honey-gochujang tofu, ginger mushrooms and pickled radishes in separate sections.

Sprinkle over the sesame seeds to finish.

Enjoy!