First, get your rice going, then put the kettle on again with around a litre of water in it (for the miso).

In a little bowl, mix the chopped chilli, garlic, ginger, and sesame seeds.

Choose a saucepan large enough to hold all of the ingredients with a little room to spare, then make layers of the bok choy, tofu, mushrooms, broccoli and daikon, sprinkling a little of the chilli-ginger-garlic-sesame mix in between each layer.

Dissolve the miso in a litre of nearly boiling water from the kettle.

Add the spring onions to the pan, then pour in the miso and cover with a lid.

Turn the heat up to high. When it comes to the boil, give it a two-minute simmer before turning it off.

Pour in the soy sauce and lime juice to season, and scatter with chopped coriander.

Serve immediately, using a slotted spoon to share out the contents of the hotpot into bowls. Finish by ladling over some of the liquid. Serve the rice on the side.