Malaysian Satay Chicken & Stir-Fried Greens

Add the water and coconut milk to a medium saucepan and bring to the boil. Add the jasmine rice and a pinch of salt, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek.

While the tortillas are cooking, thinly slice the cucumber and radish. In a medium bowl, combine the rice wine vinegar and a good pinch of salt and sugar. Add the cucumber and radish to the pickling liquid with just enough water to cover the veggies. Set aside until serving.

Trim the baby broccoli and halve lengthways. Roughly chop the Asian greens. Finely chop the garlic. Thinly slice the long green chilli (if using). Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli until tender, 4-5 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Add the garlic and chilli and cook until fragrant, 1 minute. Transfer to a second medium bowl.

Place your hand flat on top of each chicken breast and use a knife to slice through horizontally to make two thin steaks. In a large bowl, combine a drizzle of olive oil and the Southeast Asian spice blend (see ingredients). Add the chicken and turn to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Add the satay sauce and crushed peanuts and cook, turning to coat the chicken, 1 minute. Remove from the heat. TIP: If your pan is getting crowded, cook the chicken in batches for best results!