Fill your kettle and boil it. Pull the leaves off the cauliflower (see our tip on what to do with them), then break the cauli into large florets. Chop them into small florets around 1-2cm across. Halve the peppers and scoop out the seeds and white pith, then roughly chop the peppers. Rinse the shiitake mushrooms and tear them into small pieces.

Halve the chilli, scrape out the seeds and white pith, then finely chop it. Peel the garlic cloves and grate or crush them. Peel and grate the ginger. Finely grate the zest from the lime.

Rinse the rice under cold water. Tip it into a small pan and add a pinch of salt. Pour in 300ml hot water from the kettle, pop a lid on the pan and bring back to the boil. Turn the heat right down to low and very gently simmer for 8 mins, till the rice has absorbed all the water. Take the pan off the heat and set aside for 5-10 mins to steam the rice.

While the rice cooks, put a wok or deep frying pan on a medium-high heat. Add 1 tbsp oil and tip in the cauliflower. Stir fry for 4-5 mins till it starts to brown at the edges.

Add the pepper and shiitake mushrooms with a pinch of salt and stir fry for another 3 mins, till the mushrooms look juicy.

Add the chilli, garlic, ginger and lime zest. Stir fry for 1 min. Tip in the tin of coconut milk and add half the tamari (keep the rest for later). Let it bubble up, then turn the heat down and simmer for 3-4 mins, stirring once or twice.

Fluff the rice up with a fork and divide between 2 warm bowls or plates. Squeeze the juice from half the lime into the wok, taste the veg and add a dash more tamari if you think they need it. Spoon the veg and sauce over the rice and serve with wedges of the remaining lime on the side.