Rinse the rice under cold water and tip into a small pan. Crumble in half the stock cube and pour over 300ml boiling water. Cover and bring to the boil. Turn the heat down under the rice and simmer for 8 mins till all the water is absorbed. Take off the heat, uncover and lay a clean tea towel over the top. Put the lid back on and leave the rice to steam in the pan. Prepare everything else while the rice is cooking and resting. It’ll keep warm in the pan.

Peel and grate the ginger. Zest and juice the orange into a medium bowl. Add the ginger, tamari, and 1 tbsp each wholegrain mustard and honey to the bowl. Whisk well with plenty of salt and pepper.

Trim the leek and cut in half lengthways. Wash thoroughly to remove any trapped dirt. Finely slice it. Finely shred the cavolo nero into ribbons. Peel and finely chop the red onion. Peel and crush the garlic.

Heat a medium pan or wok for 2 mins. Pour in 1 tbsp oil. Add the chicken to the pan and fry for 3-5 mins till golden. Turn the heat down. Crumble in the remaining half of the stock cube and add the orange, mustard and honey sauce. Stir to coat.

Add 200ml boiling water and pop on a lid. Simmer gently for 15 mins till the chicken is cooked through and the sauce has reduced.

When the chicken has 6 mins left to cook, heat a frying pan or wok for 2 mins. Add 1 tbsp oil, the leek and onions. Fry for 2 mins till slightly softened. Add the shredded cavolo nero and garlic. Cook for 3 more mins, stirring now and then.

Tip the cooked rice into the pan with the fried veg and gently stir together. Season with a pinch of salt and pepper. Taste and season the orange chicken sauce.

Pile the veg-fried rice onto a couple of plates. Spoon over the orangey chicken and plenty of sauce and serve.