Tip the rice into a small pan. Pour in 150ml hot water from the kettle. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Simmer for 20-25 mins. Take off the heat. Steam, lid on, for 2-4 mins till the rice is cooked. It will stay warm, with lid on till you finish cooking your sweet and sour.

While the rice is cooking, prepare your veg. Peel and thickly slice the red onion. Halve the pepper and scoop out the seeds and white pith. Chop it into bitesized pieces. Trim the ends from the carrots then thinly slice them. Chop the broccoli head into small florets and thinly slice the stalk. Pop the veg into a large bowl as you go.

Halve the pineapple then carve away the skin. Halve the pineapple again and slice out the core. Chop the pineapple into small chunks.

Pour the sachets of sweet Thai sauce into a small bowl. Grate the ginger in (no need to peel unless you prefer to). Add 1 tbsp tamari and 100ml cold water. Whisk well. This is your sweet and sour sauce.

When the rice has 10 mins left to cook, place a large pan or wok on a high heat for a min then pour in 1 tbsp oil. Tip in the veg and fry for 6 mins, stirring regularly till the veg has softened and the pineapple has caramelised. Splash in 2-3 tbsp cold water if the veg is sticking and turn the heat down a little if necessary.

Pour in the sweet and sour sauce and let it come up to a bubble. Cook for 1 min, stirring to coat the veg in the sauce.

Drain any water from the rice, if necessary and serve alongside the sweet and sour veg, with extra tamari to drizzle over if you like.