Fill your kettle and boil it. Rinse the rice under cold water then tip it into a small pan. Pour in 150ml boiling water and add 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 leave it to steam in the pan, covered, for 5-10 mins.

While the rice cooks, squeeze half the tamarind paste into a bowl or dish (keep the rest for later). Add the tamari. Peel and grate the garlic. Finely chop the chilli, flicking out the seeds and white pith for less heat if preferred. Add the garlic and chilli to the bowl and stir everything together to make a marinade. Drain the jackfruit, add it to the bowl and gently turn to coat in the marinade. Set aside for 10 mins.

Meanwhile, peel and finely slice the red onion. Separate the pak choi leaves and slice the white stalks. Shred any large leaves. Trim and peel the carrots, then use the peeler to peel them into ribbons, peeling down to the cores. When you can’t peel any further, thinly slice the cores.

Place a wok or deep frying pan on high heat. Add 2 tsp oil. Lift the jackfruit out of its marinade and add to the wok. Stir fry for 4-5 mins till dark brown.

Add the red onion, pak choi stalks and the carrots. Stir fry for a further 3-4 mins till the veg are starting to soften but still have plenty of crunch. Add 150ml hot water and bubble for 2 mins.

Add the pak choi leaves to the stir-fry and let them wilt a little. Taste and add a pinch of salt or more tamarind paste if you think it needs it.

Fluff the rice and divide between 2 warm plates or bowls. Serve with the jackfruit stir-fry.