Big Fat Tomato & Ginger Salad

Bring a small pot of water to the boil and carefully lower in the eggs one by one. Set a timer for 7 mins. When the timer bleeps, pull out the eggs and dunk them into cold water. Carefully crack the shells all over and peel the eggs. Roll them in the sesame seeds and then sit them back into the egg box for ease and crack on with the rest of the recipe.

Cook the microwave rice and leave to cool. Very finely dice the onion and cut the tomatoes into random chunks, all shapes and sizes. Toss into a big bowl and season generously with salt and pepper. Add the ginger brine and plenty of olive oil. Leave to hang out for 7-8 mins.

Pick the basil leaves, chunk-up the cucumber and thinly slice the celery and mangetout on the diagonal. Toss through the marinated tomatoes and taste. Adjust the seasoning and add a splash more ginger brine or olive oil if you need to.

Mix the microwave rice through the salad and spread out onto a large sharing platter. Halve the eggs you prepared earlier, and place them on top of the salad and drizzle over the chilli oil and pickled ginger. Sprinkle over the peanuts to finish.