Start by making the lime and honey marinade. Measure out 2 tbsp tamari (keep the rest for later) and pour into a dish. Stir in 2 tbsp honey and 2 tbsp brown rice vinegar. Finely grate in the zest from the lime and squeeze in the lime juice. Peel and crush or grate the garlic and add it to the dish. Stir to mix well.

Add the partridge breasts to the lime and honey marinade and turn to coat. Set aside while you prep the veg.

Trim the courgette, halve it lengthways then slice it into half-moons around 1cm thick. Trim and peel the carrot. Halve it and slice into ½ cm-thick half-moons. Thickly slice, quarter or halve the mushrooms, depending on how large they are.

Rinse the rice under cold water, then tip into a small pan. Pour in 150ml boiling water and add a pinch of salt. Pop a lid on the pan (or use a baking tray if you don't have a lid) and bring to the boil, then turn the heat right down and very gently simmer for 8 mins till all the water has been absorbed. Take the rice off the heat and leave in the pan for 5 mins to steam and finish cooking.

While the rice simmers, cook the partridge and veg. Put a large frying pan or wok over a high heat for 2 mins. Add 2 tsp oil and the partridge breasts, shaking off any excess marinade (keep the marinade for later). Fry for 2 mins till browned underneath, then flip and fry for another 3 mins. Lift out of the pan and pop on a plate. Loosely cover with foil and rest while you stir fry the veg.

Add the veg to the pan with 50ml cold water. Steam fry, stirring constantly for 5 mins till the veg start to soften. Scrape in any leftover marinade from the partridge dish and fry, stirring, for 2-3 mins to warm it all through. When warm, take the pan off the heat.

Fluff the rice with a fork and divide between 2 warm plates. Arrange the veg and partridge breasts on the plate. Serve straight away.