a) Boil a half-full kettle. Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 12-13 mins. 

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, pop the young pea pods onto a medium baking tray. 

b) Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

c) When the oven is hot, roast on the middle shelf until tender and crispy, 8-10 mins.

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

b) When hot, add the mushrooms to the pan. 

c) Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

a) While the mushrooms fry, in a medium bowl, combine the rice vinegar, sambal and sugar for the pickle (see pantry for amount).

b) Stir in the coleslaw mix.

c) Season with salt and pepper. Set aside. 

a) When the mushrooms have browned, lower the heat and stir in the creme fraiche, gochujang and honey (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

b) Simmer until slightly thickened, 2-3 mins.

c) Season with salt and pepper.

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

b) Top with the creamy gochujang mushrooms, kimchi style slaw and roasted young pea pods in separate sections. 

c) Drizzle the sweet chilli sauce over the young pea pods and sprinkle over the sesame seeds to finish.