Fill and boil your kettle. Place the skewers in a bowl of water and set them aside to soak – this will help stop them catching and burning later. Preheat your grill to high and line your grill pan or a baking tray with foil.

Rinse the rice under cold water. Tip the rice into a small pan. Pour in 300ml hot water from the kettle and add a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently simmer for 8 mins till all the water has been absorbed. Take off the heat. Steam, lid on, for 2-4 mins till the rice is cooked. Leave the lid on while you finish cooking the kebabs, to keep the rice warm.

While the rice cooks, add the peanut butter to a heatproof bowl and stir in 2 tbsp boiling water till smooth. Peel and finely grate the ginger, then add it to the peanut butter. Finely grate in the lime zest and squeeze in the juice. Add half the tamari (keep the rest for later) and stir to mix. Taste and add a pinch of salt if you think it needs it.

Halve the mushrooms. Trim the roots and any dry tips off the spring onions. Chop them into 2-3 chunks each, white and green parts. Pop the mushrooms and spring onions in a bowl, drizzle over the remaining tamari and 2 tbsp oil. Turn to coat in the oil and tamari.

Thread the mushrooms and spring onions onto the skewers and lay them on the grill pan or baking tray. Any extra mushrooms or spring onions can be set on the tray alongside the kebabs. Slide under the grill and cook for 8 mins, turning halfway, till the mushrooms and spring onions are tender and lightly charred.

Fluff the rice with a fork and divide it between a couple of plates. Top with the grilled mushrooms and spring onions. Drizzle over the satay sauce and serve.