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Place the chilli sauce and diced chilli into a bowl and mix to combine. Add the seitan fingers and gently toss to ensure they are completely coated and set aside to marinade for 5 minutes.

Bring a pan of water to the boil and add the rice. Pre-heat the oven to 200C, 400F, gas mark 6

Line a baking tray with non-stick baking paper and lay the coated seitan fingers on it and bake in the oven for 12-15 minutes

Whilst the seitan and rice is cooking, heat a small frying pan and add a couple of sprays of the rapeseed oil. Gently stir-fry the courgette slices and broccoli for 5-6 minutes.

Drain the rice and transfer to a warmed serving bowl or plate, top with the seitan fingers and sprinkle over the sesame seeds if using. Add the broccoli and courgette mix and serve straight away.

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