Warm a frying pan for 2 mins (use a wok or deep pan if you’re cooking the Thai mince on the hob), then add ½ tbsp oil and the mince. Fry for 8 mins, stirring with a wooden spoon to break up any lumps, till the mince has browned all over.

While the mince browns, peel and finely chop the red onions. Halve the peppers, scoop out the seeds and white pith, and roughly chop the peppers. Break the broccoli into florets and chop the stalks into small pieces. From this point, use either the method for the slow cooker or the hob.

In the slow cooker^ Drain any excess liquid off the mince and tip the mince into a 3½ ltr slow cooker. Add the veg and stir to mix.

Peel and grate the garlic and ginger. Halve the chilli and scoop out the seeds and white pith, then finely chop it (you can use half the chilli, or no chilli at all, if you want a milder dish).

Add the garlic, ginger and chilli, if you’re using it, to the slow cooker with 1 tbsp each Thai red curry paste and Worcester sauce, the tamari and the coconut milk. Pop a lid on the slow cooker, set it to medium and cook for 6 hrs. If you want to cook faster, set the cooker to high for 4 hrs, or go for slow and cook for 8 hrs on low.

When the Thai mince has about 30 mins left to cook, rinse the rice under cold water then tip it into a medium pan. Add 600ml boiling water and a pinch of salt. Pop on a lid, bring to the boil then turn the heat down very low. Gently simmer for 8-10 mins till the rice has absorbed the water. Take the rice off the heat and let it sit, in the pan with the lid on, for 5-10 mins to finish cooking.

Taste the Thai mince and add a pinch of salt if needed. Fluff the rice and spoon it into 4 warm bowls. Top with the mince and veg. Garnish with coriander leaves and serve with wedges of lime.

On the hob^ Drain any excess liquid off the mince and tip the mince onto a plate. Add the onion and peppers to the wok or pan with another ½ tbsp oil and stir fry for 5 mins to just soften them (keep the prepped broccoli back for later).

Peel and grate the garlic and ginger. Halve the chilli and scrape out the seeds and white pith, then finely chop it (you can use half the chilli, or no chilli at all, if you want a milder dish).

Return the mince to the pan. Add the garlic, ginger and the chilli, if using it, to the wok or pan with 1 tbsp each Thai red curry paste and Worcester sauce, the tamari and the coconut milk. Pop a lid on the wok, bring to the boil and then turn the heat down to medium and simmer for 20 mins. After 20 mins, add the broccoli and cook for a further 10 mins till the broccoli florets are just tender.

While the Thai mince is cooking, rinse the rice under cold water then tip it into a medium pan. Add 600ml boiling water and a pinch of salt. Pop on a lid, bring to the boil and then turn the heat down to very low. Gently simmer for 8-10 mins till the rice has absorbed the water. Take the rice off the heat and let it sit, in the pan with the lid on, for 5-10 mins to finish cooking.

Taste the Thai mince and add a pinch of salt if you think it needs it. Fluff the rice with a fork and spoon it into 4 warm bowls. Spoon over the mince and veg. Garnish with the coriander leaves and serve with wedges of lime for squeezing.