Boil the kettle. Put the rice into a 26cm frying pan with a pinch of sea salt and 300ml of boiling kettle water, cover, and cook on a medium heat for 12 minutes. With 5 minutes to go, quarter the pak choi and lay on the surface of the rice with the mangetout. re-cover and let the veg steam as the rice finishes cooking.

Trim the steaks, lay them between two sheets of greaseproof paper, then bash with a rolling pin and flatten to just under ½cm thick. Spread over the wasabi, finely grate over half the lime zest (grating and reserving the rest) and tear over the basil. Roll up each steak and slice into 4 equal rounds, turn on to their sides and carefully slide on to 2 skewers that will fit snugly inside a large non-stick frying pan. Pat on the sesame seeds.

Put the frying pan on a high heat and, once hot, add 1 tablespoon of olive oil. Cook the steak skewers for 2 minutes on each side, or until gnarly. Trim the asparagus and fry alongside the skewers. In a small bowl, loosen the teriyaki with half the lime juice.

Serve up the rice, steamed greens and asparagus, squeeze over the remaining lime juice, then sit the skewers on top, spooning over any juices from the pan. Sprinkle over the reserved lime zest and drizzle with the lime-spiked teriyaki.