Tip the rice into a sieve and give it a rinse. Tip into a small pan and add 300ml boiling water and a pinch of salt. Pop on a lid and bring to the boil, then turn right down and very gently simmer for 8 mins, till all the water has been absorbed. Take the rice off the heat and leave it to steam in the pan, covered, for 10 mins.

While the rice cooks, trim the base off the romanesco cauliflower, and break off the florets. Halve or quarter the florets into small pieces. Thinly shred the leaves. Halve the pepper and scoop out the seeds and white membrane. Slice the pepper into thin strips.

Make the curry paste. Peel the garlic cloves and ginger. Roughly chop them. Peel the shallots, trim off the roots and slice them. Shred the mint leaves, and pop half aside for later. Grate the lime zest.

Pop the garlic, ginger, shallots, lime zest and half of the mint leaves into a small food processor. Spoon in 1 tbsp Thai red curry paste. Pour in 1 tbsp oil and sprinkle in a little salt and pepper. Whizz into a fine paste. No food processor? Chop everything together as finely as possible, then slide into a bowl and stir in the paste and oil.

Crumble the stock cube into a heatproof jug. Pour in 200ml boiling water and stir to dissolve.

Pour 1 tbsp oil into a large frying pan or wok and bring to a medium-high heat. When the pan is hot, add in the romanesco florets and spoon in the curry paste. Fry for 2 mins, stirring frequently.

Pour the stock into the pan and stir well. Allow to bubble and reduce for 4-5 mins, till thickened. Stir in the pepper strips and the shredded romanesco leaves. Cook for a further 2-3 mins, till all of the veg is tender with a slight bite.

Heap the fluffy basmati rice onto a couple of plates and top with the stir-fried veg. Finish with a scattering of the reserved mint leaves and serve with wedges of the lime on the side.