• 300 g (10½ oz/1⅓ cups) organic short-grain brown rice
• 100 ml (3½ fl oz) olive oil
• 2 tablespoons curry paste, or 1–2 tablespoons mild curry powder
• ½ teaspoon chilli powder
• ½ teaspoon ground turmeric
• ½ teaspoon Chilli lime pickle, or Indian lime pickle
• 1 teaspoon cumin seeds
• 1 tablespoon sesame oil
• 1 large brown onion, chopped
• 1 bunch coriander (cilantro), leaves chopped
• 170 g (5¾ oz/1 cup) raisins
• 1 granny smith apple, cored and chopped
• 1 celery stalk, chopped
• 10 snow peas (mangetout), topped and tailed, each cut into 5 pieces
• ½ red capsicum (pepper), diced
• 4–6 spring onions (scallions), chopped
• 1 generous tablespoon untreated honey

Cook the rice using the absorption method or a rice cooker.

In a large saucepan, heat 60 ml (2 fl oz/¼ cup) of the olive oil over medium–high heat. Stir in the curry paste or powder, chilli powder, turmeric, lime pickle, cumin seeds and sesame oil. Let the mixture simmer for a minute. Add the onion and cook, stirring, for about 3 minutes, until translucent.

Transfer the onion mixture to a large heatproof bowl. Add the rice and the remaining olive oil and mix thoroughly using a strong wooden spoon. Taste the rice at this point: if it needs more curry flavour, fry some more curry paste or powder, chilli powder and cumin seeds in more olive oil for a few minutes, then stir them through the rice until you’ve reached the desired spiciness.

Add the remaining ingredients and season with salt to taste. Cover and chill until ready to serve.