Smacked cucumber, chicken & crispy rice bowl

Heat the oven to 220°C, gas mark 7. Line a large baking tray with baking parchment. Heat the rice according to pack instructions, then tip into a bowl and stir in the curry paste, salad onions and a pinch of salt. Scatter the rice onto the lined baking tray. Put the chicken in its foil tray on a second baking tray, (remove the sleeve and film). Put both in the oven for 25 minutes, until the chicken is cooked through, no pink meat remains, the juices run clear and the rice is crispy. Set both aside to cool for 10 minutes.

Meanwhile, bash the cucumber with the side of a large knife or a rolling pin until lightly bruised. Roughly chop into bitesized chunks and tip into a colander with the halved tomatoes. Sprinkle over a little salt and set over the sink to drain. Roughly chop the cashews and coriander leaves (discard the stalks).

Once cool enough to handle, roughly chop the chicken, then tip into a bowl with any resting juices and stir in the rice, cucumber, tomatoes, miso dressing and some of the coriander and cashews. Season and stir together. Divide between bowls and top with the remaining cashews and coriander.