Chinese BBQ Pork, Prawn & Ginger Congee

• Meanwhile, drain sweetcorn. • Roughly chop Asian greens. • Thinly slice red radish into sticks. • Finely chop garlic.

• Once rice is tender, remove lid and stir in sweetcorn and the salt. • Reduce heat to medium-low and simmer, uncovered, until congee has thickened, 15-20 minutes. Season to taste. TIP: Add an extra dash of water to your congee if you prefer a thinner consistency.

• While congee is thickening, in a small heatproof bowl, combine garlic, the brown sugar and a pinch of chilli flakes (if using). • In a large frying pan, heat olive oil (1 tbs for 2 people / 2 tbs for 4 people) over high heat, until just smoking, 30 seconds-1 minute, then carefully pour the oil over the garlic mixture. • Stir in soy sauce mix until combined. Set aside. TIP: The hot oil will bubble up and ‘cook’ the garlic.

• When congee has 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Asian BBQ seasoning, Asian greens and a splash of water and cook until fragrant and wilted, 1-2 minutes.