Trim the leeks. Cut them in half lengthways and rinse out any dirt. Cut in half widthways, roughly where the white part meets the green part. Finely chop the white parts. Slice the green parts into long thin strips.

Halve the pepper and scoop out the seeds and white pith. Finely chop the pepper. Peel and grate the garlic and ginger.

Heat a frying pan or wok. When warm, drizzle in 1 tbsp oil. Add the strips of green leek with a pinch of salt. Fry for 3-4 mins till softened and slightly golden. Lift out and pop on a plate lined with kitchen paper.

Add ½ tbsp oil to the pan. Add the beef mince and stir fry for 6-8 mins till browned. Add the chopped white leek and pepper. Stir fry for 3 mins. Add the ginger and garlic to the pan and cook for a further 3 mins.

Crumble the stock cube into a jug and pour in 500ml boiling water. Stir to dissolve.

Tip the rice into a sieve. Rinse it under cold water. Tip it into a pan. Pour in 300ml of the chicken stock, 1 tsp China 5 spice and a pinch of salt. Cover, bring to the boil, then turn off the heat. Set aside. The rice will absorb the water and cook – it should take around 20 mins.

Tip 1 tsp Szechuan peppercorns into a mortar and pestle. Crush to break the peppercorns up. Add half to the pan. Pour in 2 tbsp tamari. Pour in the remaining 200ml chicken stock. Stir well. Pop on a lid and leave to simmer for 15 mins.

Add 1 tbsp sugar. Squeeze in half the lemon. Stir and cook for a further 5 mins. Most of the liquid will be absorbed. Taste and add more tamari, lemon and Szechuan peppercorns to taste.

Spoon the spiced rice into warm shallow bowls. Top with the Szechuan beef and fried green leeks.