Jumeokbap (Korean vegetable rice balls)

Step 1: Heat 1 tsp neutral oil in a frying pan over a medium heat and stir-fry ½ carrot and ¼ courgette for 3 minutes, until just soft. Season with a pinch of the ¼ tsp salt.

Step 2: Crush 4 seasoned laver (gim) snack sheets with your hands in a bag into small flakes.

Step 3: Put 14 oz cooked short-grain rice in a bowl and add the vegetables, laver, 1 tbsp sesame oil, 1 tbsp toasted sesame seeds and the rest of the salt. Fold together with a spatula until every grain is coated and flecked green and orange.

Step 4: Wet your hands (or wear food gloves), take a small handful and squeeze it firmly into a ball about the size of a child's fist. Rice that is pressed too lightly is the usual mistake: the balls fall apart when picked up.

Step 5: If it is going in a lunchbox, let it cool completely first (no more than an hour at room temperature), close the box and pack it with an ice pack. Leftovers keep covered in the fridge for up to 2 days.