Fill your kettle and boil it. Peel and thinly slice the onion. Peel the carrot and use your vegetable peeler to shave ribbons off it. When you’ve peeled it down to a thin core, use a sharp knife to finely slice the carrot core. Thickly slice the portobello mushrooms. Halve, quarter or slice the shiitake mushrooms, depending on size. Finely slice the cavolo nero, discarding any dry ends.

Rinse the rice under cold water, then tip it into a small pan. Add a pinch of salt and pour in 300ml boiling water. Cover with a lid, bring to the boil then turn the heat right down and gently simmer for 8 mins. Take the pan off the heat and set aside for 5 mins, lid on, to let the rice steam.

While the rice cooks, set a wok or deep frying pan over a high heat for 2 mins. Add ½ tbsp oil and the onion. Stir fry for 5 mins till the onion is golden.

Add the portobello and shiitake mushrooms, the carrot and the cavolo nero to the pan. Stir fry for 5 mins till all the veg have softened.

While the veg cook, stir 1 tbsp Worcester sauce with the tamari and half the maple syrup. Mix, taste and add more maple syrup if you think it needs it. Add the sauce mix to the pan. Pour in 150ml boiling water. Simmer for 2-3 mins to warm everything through.

Add the sesame seeds to the pan and stir through the veg. Taste and add more maple syrup if you think it needs it. Divide the rice between 2 warm bowls and top with the veg and sauce to serve.