If you’re using wooden skewers, pop them in a bowl of cold water to soak. Finely grate the zest from the lime and squeeze the juice into a bowl big enough to hold the chicken.

Remove any tough outer leaves from the lemon grass. Trim the ends and roughly chop the lemon grass. Pop in a mini blender and blitz or very finely chop using a knife. Stir into the lime juice.

Lightly toast the coriander seeds in small pan over a medium heat for 1-2 mins till fragrant. Crush in a pestle and mortar, or use the end of a rolling pin in a small bowl. Stir into the lime juice with 1 tbsp tamari.

Stir the chicken into the lime and lemon grass mix till coated. Set aside for 10 mins to marinate. Trim and slice the spring onions. Halve the pepper. Scoop out the seeds and white bits. Thinly slice it.

Roughly chop the broccoli. Add to a food processor. Blitz till it makes ‘rice’. If you don’t have a food processor, use a grater or very finely chop the broccoli.

Preheat your grill to high. Line your grill pan with foil. Thread the chicken onto the skewers. Grill for 10 mins till they're golden brown and cooked through. Turn a couple of times. Fill the kettle and boil it.

Heat 1 tbsp oil in a deep frying pan or wok. Add the spring onions and pepper. Stir fry for 1 min. Add the broccoli. Stir fry for 2 mins. Add 2 tbsp hot water and a pinch of China 5 spice. Season. Let it bubble up, then take the pan off the heat.

Serve the skewers with a pile of the broccoli ‘rice’ and an extra sprinkle of the China 5 spice.