Frozen: Toasted cashew nut and curry leaf rice with caramelised onion and mustard seeds. Serves two. Vegan

For when you want your rice to be a bit more interesting.  With a sweet tangle of slow-cooked onions, fresh curry leaves and toasted cashews, this is a worthy partner to any of the bristolKTCHN curries. Serves two generously.

It's easiest to reheat it in the microwave: as always, you know your appliance best and  should adjust these instructions according to the power rating. Loosen the lid to let the steam escape and microwave on defrost or low power for 3-4 mins. Give it a good stir to break up any frozen chunks of rice, add a tbsp of water, loosely recover and then heat on high for 2-3 mins or until piping hot (75 C) all the way through. Give it another stir and leave to stand for a couple of minutes before serving. Do not reheat again.

If you would rather use the stove, turn the frozen rice out of its container into a nonstick saucepan or frying pan. Add a tbsp of water and cover with a lid.  Heat over a low-medium heat, stirring occasionally until it is piping hot (75 C) all the way through. Do  not reheat again.

Ingredients (allergens in bold)

Basmati rice, black mustard seeds, cumin seeds, curry leaves, cashews, finger chillies, turmeric, cardamom, cloves, onion, lemon juice, salt