Brown the turkey: Heat the sesame oil in a large, ovenproof casserole dish over a medium-high flame. Add the minced turkey and cook, breaking it apart with a wooden spoon, for 6 to 8 minutes, until it is no longer pink and you can hear a satisfying sizzle. The meat should be golden-brown in places, not just grey — that colour means flavour.

Soften the aromatics: Lower the heat to medium. Add the diced onion and stir it through the turkey. Cook for 3 to 4 minutes until the onion turns translucent and a sweet, savoury smell fills your kitchen. Stir in the garlic and grated ginger, cooking for another minute until the fragrance becomes punchy and sharp.

Build the teriyaki sauce: Pour in the soy sauce, honey, rice vinegar, and tomato paste. Stir everything together, scraping up any browned bits from the bottom of the pan — those little crusty pieces are pure umami gold. Let the sauce bubble for 2 minutes, until it thickens slightly and turns a deep, glossy mahogany colour.

Add the stock and rice: Pour in the chicken stock and give it a good stir. Bring the liquid to a gentle simmer — you should see lazy bubbles breaking the surface, not a furious boil. Tip in the rinsed rice and the diced carrots. Stir once more, then put the lid on the casserole dish.

Bake to perfection: Transfer the covered dish to an oven preheated to 180°C (160°C fan). Bake for 35 minutes, then remove the lid carefully — the steam will rush out, carrying that gorgeous, sweet-salty aroma. Bake for another 10 minutes uncovered, until the rice is tender and the top is slightly golden and set.

Add the peas and rest: Remove the casserole from the oven and scatter the frozen peas over the top. Do not stir them in just yet. Cover the dish again and let it rest for 5 minutes. The residual heat will warm the peas through perfectly, keeping them bright green and sweet. After the rest, fluff the rice gently with a fork, folding the peas through as you go.

Finish and serve: Sprinkle the sliced spring onions and toasted sesame seeds over the top. I like to serve this straight from the dish at the table, so everyone can see that glossy, steam-rising surface before it gets spooned out.