Hoisin Chicken

Bring the water (for the rice) to the boil in a medium saucepan. Pour in the coconut cream and crumble in the chicken stock cube. Add the basmati rice and stir together. Reduce the heat to low and cover with a lid. Cook, covered, for 10 minutes, or until the rice is tender. Remove the pan from the heat and keep covered for at least another 10 minutes, or until the water is absorbed and everything else is ready. TIP:Don't lift the lid while the rice is resting so you don't lose any steam!

Put the ginger and garlic in a medium bowl with the soy sauce, honey and 1 tbs (for 2 people)/2 tbs (for 4 people) of olive oil. Add the chicken thigh chunks and stir to coat in the mixture.

Heat a large frying pan over a medium-high heat. Add the zucchini to the pan in a single layer and cook, tossing occasionally, for 5-6 minutes, or until nicely charred. Remove from the pan and season with a pinch of salt and pepper. TIP:Charring the zucchini with no oil gives them a delicious smoky flavour! Return the pan to a medium-high heat with a drizzle of olive oil and add the chicken. Cook, tossing, for 4-5 minutes, or until browned and slightly caramelised.

Stir the zucchini, carrot, hoisin sauce and water(for the sauce) into the chicken. Reduce the heat to medium and simmer for 3-4 minutes, or until slightly thickened. Season to taste with a pinch of salt and pepper.