Bibimbap

This vibrant Korean rice dish is often made to use up leftover cooked vegetables, rice and sometimes meat.

In a medium pan, cook 300g (11oz) white

rice according to pack instructions.

Meanwhile mix 500g (1lb 2oz) beef mince, 2tbsp soy sauce, 3tbsp white wine vinegar, 1tbsp light brown sugar, 2 crushed garlic cloves and plenty of seasoning. Set aside. In a large frying pan, heat 1tbsp toasted sesame oil and fry 2 each finely sliced carrots and courgettes for 5-6min until just tender (keep separate in pan, if you like). Remove to a plate. Add 1tbsp toasted sesame oil to the pan and fry 150g (5oz) bean sprouts and 100g (3½oz) roughly

sliced shiitake mushrooms (keep separate in pan if you like) for 2-3min; transfer to vegetable plate. Into the empty pan, add beef mixture with any liquid and fry for 5-8min until brown and cooked through; add 125g (4oz) spinach in batches, stirring to wilt.

Divide rice among four bowls and top each portion with beef mixture, vegetables and a fried egg. Sprinkle over

sesame seeds. To make the sauce, mix 1tbsp toasted sesame oil, 1tbsp light brown sugar, 2tsp white wine vinegar

and 2tbsp gochujang or sweet chilli sauce. Serve with the bowls. Serves 4 PER SERVING 738cals, 34g protein, 30g fat (10g saturates), 81g carbs (15g total sugars), 4g fibre