Butternut sticky rice with sesame dressing

1. Preheat the oven to 200°C, gas mark 6. Put the squash in a small roasting tin, drizzle with 1 tsp of the sesame oil and bake for 20 minutes, turning once. Combine the remaining oil in a small bowl with the vinegar, teriyaki sauce and 2 tbsp water.

2. Put the rice and stock in a saucepan and heat until simmering. Cover with a lid and cook very gently for about 15 minutes, until just tender. Add the edamame beans and cook for a further 2 minutes, adding a little boiling water if the rice is very dry.

3. Stir the salad onions, ginger and squash into the rice and spoon onto plates. Sprinkle with the sesame seeds and drizzle with the dressing.

Cook’s tip Toasted sesame oil has a distinctive nutty taste and toasting the seeds before pressing them into oil will maximise flavour. It adds fragrance and character to dishes, especially when added at the end of cooking rather than at the beginning. Try it in marinades, dressings, dipping sauces or just as it is, as a last minute drizzle just before serving.