Saw this recipe and thought I’d have a go myself. Didn’t have all the ingredients for the teriyaki sauce, and made the whole dish in quite a cack-handed way making a lot of mess but it tasted divine.

1) put meatballs in the oven at 190 degrees c for 30 mins [yes I used ready made ones, but that’s because it was cheaper to buy meatballs than actual mince. Ridiculous!]

2) chop veg (1 shallot, 1 carrot, 2 chunks of broccoli, 3 medium mushrooms, 3 spring onions). Place shallot in an oiled pan and soften for 5 mins, add the mushrooms and soften. Take pan off and leave to one side.

3) put some brown rice in a pan (1 cup rice to 2 cups boiling water). Bring to boil and simmer for 25 mins or til all water is gone. Add to shallot/mushroom pan.

4) par boil the broccoli and carrot in a pan of water.

5) pour a big glug of soy sauce into a small frying pan, add 2 tsbp of honey, 2 small sachets of Demerara sugar (borrowed from work as I didn’t have any in the cupboard), a shake of dried chilli flakes and a shake of ground ginger. Put on heat and stir but don’t let it boil.

6) transfer ovened meatballs to teriyaki pan and cover in the sauce. Cook on a low heat whilst swirling them round.

7) drain par boiled broccoli and carrot, and add to rice and mushroom mixture. Place back on the heat to warm through.

8) assemble the rice mix in a dish, place meatballs on top with some of the sauce from the pan which will be a bit sticky by now. Garnish with fresh spring onion and sesame seeds.

Sounds complicated but it’s dead simple. I didn’t actually measure out any of the teriyaki sauce ingredients, just did it to taste. Luckily the taste was great!!