Preheat oven to 180c/350f/Gas 4. 1 Finely dice a third of the onion. Heat 1 tbsp vegetable oil in an ovenproof covered dish and sweat the onion until soft. Dice 1/4 orange and yellow pepper and the chilli. 2 Add 25g/1oz butter, allow to melt and stir in the rice. Pour over the vegetable stock and cover the dish. Transfer to a pre-heated oven for 15-18 minutes or until the rice is cooked. Stir through 4 tbsp peas and serve. 3 For the Tempura Batter: Mix one egg and the water in a bowl. Whisk in the plain flour. Third fill a wok with vegetable oil and heat. Cut one third of the onion and a quarter of the yellow and orange pepper into wedges. 4 Dip the vegetables and spinach leaves in the batter and deep fry the vegetables until golden and crispy. Remove from the oil and drain on kitchen paper. Serve drizzled with olive oil and a drop of soy sauce. 5 Finely dice the rest of the onion and cut the remaining pieces of pepper into strips. Melt 25g/1oz butter in a pan and soften the onion and peppers. Add the fresh ginger, garlic and potato with 3 tbsp peas, a third of the beans, cumin and medium curry powder. Season. 6 Cook until the potato is cooked and then keep warm. Heat 1 tbsp vegetable oil in a pan and add the remaining tin of beans, bread, clove of garlic, parsley, one egg and season. 7 Put the mixture into a blender and blend until mixed together. Dampen your hands and form the mixture into 5 1/2cm/2" diameter patties. Keep to one side. Half fill a wok with vegetable oil and heat. Deep fry the patties until golden. Drain on kitchen paper. Serve with the vegetable curry. NOTES : Chef - Paul Rankin Recipe by: Ready Steady Cook