Thai sticky rice with crispy ginger, chilli and peanuts

Sticky rice is brilliant as it is, served alongside all sorts of fish and meat dishes, but the addition of a crispy topping makes it even more wonderful. I like to serve this with the whole roasted sea bass or fried tofu, as part of an Asian-style feast. Get all your chopping done before you start here: you want everything to be ready to chuck into the pan when it’s hot, rather than be starting to slice things into the shape of a matchstick at this stage.<