Instructions: Preheat the grill to high.

1 For the Soup: Heat 600ml/1 pint water in a large pan, add the stock cube and bring to the boil. Add most of the sweetcorn and half the courgettes, simmer and cook for 3-4 minutes.

2 For the Rice Pudding: Pour the cream and milk into a pan, add 1 tbsp sugar and bring to the boil. Add half the rice and simmer for 12 minutes.

3 Cut off 3/4 ginger and reserve. Use a heavy knife to bruise the remaining piece of ginger and finely chop.

4 Grate the remaining ginger onto a clean tea towel and use to squeeze out most of the juice into the rice pudding.

5 Squeeze the remaining juice into the soup and add 3 tbsp chopped coriander. Season the soup and serve in bowls.

6 Spoon the rice pudding into a gratin dish, sprinkle over 2 tbsp demerara sugar and brown under a hot grill. Serve the rice pudding in dish.

7 For the Rice and Pork: Cook the remaining rice according to the packet instructons. Drain. Fill a deep pan one third full with oil and heat.

8 Mix the flour and cornflour in a shallow bowl and season. Pour the beaten eggs into a shallow bowl. Slice the pork and cut into thin strips.

9 Coat the strips in the beaten egg, shake off any excess and dust in the flour and cornflour mixture.

10 Deep fry the pork until cooked through, crisp and golden brown. Drain on kitchen paper.

11 Heat 2 tbsp vegetable oil in a frying pan. Add the rest of the courgette, ginger and garlic, cook for a minute, add the remaining sweetcorn and cook for another three minutes.

12 Add the cooked rice, 3 tbsp chopped coriander, lemon juice and season well. Cook for a few minutes to heat through, stirring to combine, and season.

13 Spoon the rice into a shallow dish and arrange the pork strips on top.

Garnish with coriander leaves.

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