Spice-Studded Rice with Crispy Shallots, Garlic and Cashew Nuts

Make Ahead – Fry garlic, shallots and cashew nuts up to 2 hours ahead. Transfer to fresh kitchen paper and leave at room temperature for up to 2 hours. Can transfer to baking sheet and warm for 5–10 minutes in 100°C/80°C Fan oven before adding to rice.

Store – Refrigerate leftovers, covered, for up to 2 days. Rice must be refrigerated within 2 hours of making. Shallots, garlic and nuts soften when stored. Reheat in microwave until piping hot and serve immediately.