• 175g Lamb Leg Lamb Leg, roasted
• 255g brown rice Brown Rice, boiled
• 80g spinach Spinach, raw
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 25g hoisin sauce Hoisin Sauce
• 15g spring onions Spring Onions
• 3g garlic Garlic
• pinch of Chinese five-spice
• 20g cashews Cashews
• 5g sesame oil Sesame Oil
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the spinach and tenderstem, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

   Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.

4. 4

   Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.

5. 5

   Meanwhile, steam or stir-fry the spinach and tenderstem for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: brown rice first, then the veg and lamb, spooning over any remaining sauce. Finish with the cucumber.

7. 7

   Bulking upgrade: add the cashews, sesame oil for extra energy-dense calories.

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