Turmeric spiced chicken, pickled cucumber & crispy rice bowls with chilli peanut sauce

Mix the ginger, garlic, spices, 1 tbsp of the oil and 2 tsp salt in a large bowl. Add the chicken and smother in the paste. Chill for at least 1 hr. Will keep chilled overnight.

Cook the rice following pack instructions, then drain and spread over a tray or plate until cool. Once cooled, will keep chilled overnight.

Slice the cucumber as thinly as possible – use a mandoline if you have one. Put in a non-metallic bowl and add the vinegar, sugar, ginger and ½ tsp salt. Toss the cucumber in the dressing, then cover and chill for at least 1 hr, or overnight. Mix the ingredients for the chilli peanut sauce with 2 tbsp water in another bowl.

Heat a griddle pan over a high heat, or light a barbecue. Cook the chicken thighs for 10-12 mins, turning until cooked through – the internal temperature should reach 70C if you have a meat thermometer. Transfer the chicken to a plate, cover loosely with foil and leave to rest while you cook the rice.

Heat a large non-stick frying pan over a medium heat. Drizzle in the remaining 1 tbsp oil, then tip in the rice and press it into an even layer. Leave for a few minutes until a crispy edge forms, then break up the rice and stir-fry it for another 2-3 mins until piping hot. Divide the rice between four shallow serving bowls or plates.

Slice the chicken into bite-sized pieces and arrange on top of the rice, then drizzle over any juices from the plate or pan. Add a generous portion of the cucumber pickle and a drizzle of chilli peanut sauce and top with a few coriander leaves.