Sichuan-Glazed Meatball Rice Bowl

While the rice is cooking, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar, water (for the pickle) and a good pinch of sugar and salt. Add the onion and stir to coat. Set aside. Thinly slice the capsicum into strips. Thinly slice the carrot (unpeeled) and courgette into half-moons.

In a large bowl, combine the beef mince, Southeast Asian spice blend, fine breadcrumbs, egg and salt (for the meatballs), then season with pepper. Using damp hands, take a spoonful of beef mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. You should get 5-6 meatballs per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, tossing occasionally, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a medium bowl, then add the Sichuan garlic paste and toss to coat. Cover to keep warm.

Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Add the capsicum, carrot and courgette and cook, tossing, until just tender, 3-4 minutes. Add the remaining garlic and cook, until fragrant, 1 minute. Add the soy sauce and stir through.