Bringhe (Kapampangan festive sticky rice)

Step 1: Heat the 3 tbsp vegetable oil in a wide, heavy pan over a medium-high heat and brown the 1 ⅓ lb boneless chicken thighs in batches until golden on the outside, about 5 minutes. Lift onto a plate.

Step 2: Lower the heat to medium, add the 1 onion, 5 cloves garlic and ⅔ oz fresh ginger and cook until soft and fragrant, about 3 minutes, then stir in the 1 ½ tsp ground turmeric for 30 seconds until the oil turns golden.

Step 3: Add the drained 14 oz glutinous rice and stir for 2 minutes so every grain is coated yellow, then pour in the 1 ¾ cups coconut milk, 2 cups chicken stock, 2 tbsp fish sauce and ½ tsp salt and return the chicken.

Step 4: Simmer over a medium heat, stirring and scraping the base often, until most of the liquid has been absorbed and the rice looks thick and porridgy, about 12 minutes. Common mistake: using ordinary long-grain rice, which never turns sticky and leaves the liquid sitting on top.

Step 5: Line a second wide pan or a baking dish with the 2 pieces banana leaves, spoon in the rice and chicken, smooth the top and lay the 1 red bell pepper strips and 3 ½ oz green peas over it.

Step 6: Cover tightly with a lid or foil and cook over a low heat (or in a 350°F oven) for 25 minutes, until the grains are tender right through and the chicken reads 165°F in the thickest piece.

Step 7: Rest 5 minutes off the heat; the bottom should smell toasty and lift as a golden crust. Top with the 3 eggs and 2 spring onions and serve from the pan.