Fill your kettle and boil it. Tip the rice into a sieve and rinse it under cold water, then tip into a small pan. Pour in 300ml boiling water and add a pinch of salt. Pop a lid on the pan, bring to the boil then turn the heat right down and very gently simmer for 8 mins till the water has been absorbed. Take the pan off the heat and leave the rice in the pan, lid on, for 4-5 mins to steam and finish cooking.

Meanwhile, pop a deep frying pan or wok on a high heat. Add ½ tbsp oil and the beef strips. Fry for 3 mins, turning halfway, till browned.

While the beef fries, trim the roots and top 3cm off the leek. Halve it, rinse out any grit, and finely slice it. Lift the beef out of the pan and pop it on a plate. Add another ½ tbsp oil and the leek to the wok. Season with a pinch of salt. Fry, stirring, for 2 mins. Fill and boil the kettle.

Return the pork to the pan. Add 1 tbsp Thai red curry paste and the peanut butter. Stir to mix. Pour in the coconut milk and top up the pan with 200ml hot water from the kettle. Pop on a lid (or use a baking tray if you don't have a lid) and simmer for 5 mins.

While the curry simmers, halve the cabbage (if your cabbage is on the small side, you can use the whole thing). Finely slice the leaves from 1 half, discarding any thick pieces of core (see our tip for what you can do with the remaining half). When the curry has simmered for 5 mins, add the shredded cabbage. Stir and cook, without the lid on the pan, for 4-5 mins till the cabbage is just tender but still has some bite.

Taste the curry and add a pinch more salt if you think it needs it. Fluff the rice with a fork and divide it between 2 warm plates or bowls. Top with the beef curry and serve.