a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Boil a half-full kettle.

c) Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

d) When the oven is hot, bake on the top shelf until golden, 10-12 mins. Turn halfway through.

a) Meanwhile, pour the boiled water into a large saucepan with ¼ tsp salt on high heat.

b) Add the rice and cook for 12-13 mins.

c) Once cooked, drain in a sieve and pop back in the pan.

d) Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, trim and halve the carrot lengthways (no need to peel). Slice widthways into ½ cm thick half moons.

b) Heat a drizzle of oil in a large saucepan on high heat.

c) Once hot, add the carrot and stir-fry until tender, 5-6 mins.

a) While the carrot fries, peel and grate the garlic (or use a garlic press).

b) Cut the lime into wedges.

c) Stir in the garlic, young pea pods and Thai style spice mix. Fry for 1 min more.

a) Stir in the coconut milk, red Thai style paste, sugar (see pantry for amount) and soy sauce.

b) Simmer until slightly thickened, 4-5 mins.

c) Once thickened, add a good squeeze of lime juice to the curry.

d) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

a) When everything's ready, share the rice between your serving bowls.

b) Spoon over the red Thai style curry.

c) Top with the gyozas. Drizzle the honey (see pantry for amount) over the gyozas.

d) Serve with any remaining lime wedges for squeezing over.