Fill and boil your kettle. Pour 1 tbsp olive oil into a large frying pan and warm it to a medium-high heat. Rub the chicken legs with a little salt and pepper. When the pan is hot, add the chicken legs, skin-side down. Fry the for 5 mins on each side, till golden brown all over.

While the chicken is frying, scrub and trim the ends off the carrot (no need to peel it) and slice it into ½cm-thick rounds. Trim the roots and any dry ends off the spring onions and thinly slice them, keeping the white and green parts separate. Peel and finely grate the garlic and ginger.

When the chicken has cooked for 10 mins, add the carrot and the white ends of the spring onions to the pan. Tip in the cashews. Pour in 400ml boiling water. Add the garlic and ginger, 1 tbsp brown rice miso and crumble in the stock cube. Stir, bring to the boil then pop on a lid, turn the heat down low and simmer for 20 mins.

Rinse the rice with cold water and tip it into a small pan. Add 300ml hot water from the kettle and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently cook for 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will stay warm while you finish the dish.

Trim the dry ends off the purple sprouting broccoli and slice any thicker stalks in half. When the chicken has simmered for 20 mins, add the broccoli to the pan and simmer for 5 mins, without the lid.

Squeeze in a little lemon juice and add the spring onion greens. Taste and add more lemon juice if you think it needs it. Serve in shallow bowls with the rice on the side.