When I was a kid, I always used to go round to my friend Rachel’s house. I’d end up being there for dinner at least once per week and I loved Rachel’s mum’s food. Still do!

My favourite thing that she made was this stir fry, which I stole the idea for and now make regularly when I want to have fresh flavours and a little nostalgia with my dinner. The main flavouring to the rice is a beef stock cube, which I’m sure you won’t find on any stir fry recipe anywhere, but it’s actually really tasty. I’ve adapted it a little bit to my tastes, but this is essentially the same stir fry as the one I had as a teenager. My favourite part is the crunchy veg – and finding a piece of ginger. Heaven!

Feeds 2 people generously

• A couple of cups of cooked white rice
• Some chunkily chopped vegetables (always strips of carrot and tenderstem broccoli, but you can also throw in peppers, mini sweetcorn or any other veg you fancy)
• 1 tbsp finely chopped fresh ginger
• 1 beef stock cube
• 1 splash soy sauce
• a couple of chicken breasts, sliced or some beef strips

Fry the meat in a wok on a high heat  in a little oil  for a minute or two until almost cooked through. Add the vegetables and the chopped ginger and cook for another minute or two until the vegetables are al dente.

Crumble and stir a beef stock cube into your rice and then tip into the wok. Mix through and cook for another minute or two until meat is cooked and the veg still have some bite.

Serve and eat.