Moonrock Mushroom and Black Bean Crater Bowl

Prepare the cosmic components

Rinse the rice until the water runs mostly clear. Halve the mushrooms, drain and rinse the butter beans, finely chop the garlic and black beans, grate the ginger, and zest and juice the lime. Slice the spring onions, keeping some green tops for garnish.

Make the spice dust

Grind the Sichuan peppercorns finely, if needed. Keep the turmeric and lime zest ready beside the hob.

Cook the rice

Put the rinsed rice and water in a small saucepan. Bring to the boil, cover with a tight-fitting lid, then reduce to the lowest heat and cook until tender. Do not lift the lid while it cooks.

Timer available in cooking mode · 12 min

Rest the rice

Remove the pan from the heat and leave the rice covered to steam while you finish the bowl. Fluff with a fork just before serving.

Timer available in cooking mode · 5 min

Char the moonrocks

Meanwhile, heat the oil in a large frying pan over a high heat. Add the mushrooms cut-side down and cook without moving them at first, until deeply browned and crater-like. Turn and cook for a further minute.

Timer available in cooking mode · 6 min

Build the alien sauce

Lower the heat to medium. Add the garlic, ginger, chopped fermented black beans, ground Sichuan pepper and turmeric. Stir for 30 seconds until fragrant, then add the coconut milk, butter beans, lime zest and half the lime juice. Simmer until the sauce lightly coats the beans and mushrooms.

Timer available in cooking mode · 8 min

Create the green nebula

Stir in the spinach a handful at a time until just wilted. Taste and add more lime juice if needed; the black beans should provide enough salt. Spoon the rice into bowls, top with the mushroom and bean mixture, then scatter over spring onion and, if using, chilli crisp.

Timer available in cooking mode · 2 min