Recipe Index

Ingredients

• 1/2 tsp ground cumin
• 1/2 tsp Chinese five-spice powder
• 1/2 tsp ground turmeric
• 1/2 tsp garlic powder
• 1 tbsp cornflour
• 7 oz paneer, patted dry with kitchen paper and cut into 3/4 in cubes
• 1 1/2 tbsp sesame oil
• 1 onion, roughly chopped
• 1 green pepper, roughly chopped
• 7 3/4 oz packet microwave rice
• sea salt
• 2 in piece fresh root ginger, peeled and finely grated
• 2 1/4 oz chilli sauce, such as sriracha
• 1 1/2 oz tomato ketchup
• 1 tbsp reduced-salt soy sauce
• 1 tbsp runny honey
• 2 tbsp rice wine vinegar
• 1/2 lime
• 2 spring onions, thinly sliced
• 3/4 oz crispy onions

Method

1. Heat the oven to 400°F and stir the cumin, five-spice powder, turmeric, garlic powder, cornflour and a pinch of sea salt together in a large bowl.
2. Put the paneer cubes in another bowl, drizzle them with 1 tablespoon of the sesame oil, and stir until they are evenly coated.
3. Toss the oiled paneer through the cornflour mixture until every cube is coated.
4. Spread the paneer at one end of a non-stick roasting tin with space between the cubes, put the onion and green pepper at the other end, and drizzle the remaining sesame oil over the vegetables.
5. Roast for 20 minutes, turning the paneer halfway through, until it is nicely crisp and the onion and pepper have softened.
6. Stir the grated ginger, chilli sauce, ketchup, soy sauce, honey and rice wine vinegar together in a bowl and whisk in 2 fl oz water to loosen the sauce.
7. Add the microwave rice to the roasting tin, breaking it up as much as possible, pour the sauce over everything, and stir until it is all coated.
8. Return the tin to the oven for 5 minutes to warm the rice through, then squeeze the lime over the traybake, scatter on the spring onions and crispy onions, and serve at once.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data