Fill and boil your kettle. Rinse the rice with cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently cook for 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will stay warm while you finish the rest of the dish.

Peel and roughly chop the red onion. Trim the dry ends off the purple sprouting broccoli and chop the stalks into bite-size pieces. You can keep the leaves on the stems.

Place a deep frying pan or wok on a medium heat and add 1 tbsp oil. Add the meatballs and fry, turning once or twice, for 3-4 mins till lightly browned all over.

Add the onion and purple sprouting broccoli to the meatballs with 4 tbsp cold water. Season with a pinch of salt and fry, stirring, for 5 mins till glossy. Add 1 tbsp Thai red curry paste and cook, stirring, for 1 min.

Tip the coconut milk into the pan. Add 1 tbsp vegan fischy sauce and 200ml hot water from the kettle. Pop a lid on the pan and bring to the boil, then turn the heat down a little simmer for 2-3 mins to mingle the flavours.

Squeeze a little lime juice into the curry. Taste and add a pinch of salt if you think it needs it. Fluff the rice and divide it between 2 warm plates or bowls. Top with the meatballs and serve with the remaining lime sliced into wedges for squeezing.