Tip the rice into a sieve and give it a rinse. Tip into a small pan and add 150ml boiling water and a pinch of salt. Pop on a lid and bring to the boil, then turn the heat right down and very gently simmer for 25 mins, till all the water has been absorbed. Take the rice off the heat and set aside.

Meanwhile, peel the onions and thinly slice them. Slice the romanesco into small florets and thinly slice the stalk (keep the leaves for stir frying another time).

Peel and crush or finely chop the garlic clove. Rinse the radishes in cold water and shake dry. Thinly slice the radishes.

Pour 1 tbsp oil into a large frying pan or wok and warm to a medium heat. Slide in the sliced onions and fry for 3-4 mins, till slightly softened. Stir in the chopped romanesco along and garlic. Add the curry leaves and 1 tsp mustard seeds to the pan, and crumble in the coconut cream. Pour in 3 tbsp water and sprinkle in a little salt and pepper. Cook for a further 6-8 mins, till the romanesco is tender.

Tip the cooked rice into a bowl. Add the spiced romanesco and onions, along with the sliced radishes. Squeeze over the juice from the lime and fold together to combine, then pile onto plates and serve.