Preparation:

• For the smoky chilli mayonnaise, preheat the oven to 200°C. Line a baking tray with baking paper.
• Put the peppers on the prepared tray and drizzle over 1 tablespoon of the oil and the soy sauce.
• Roast in the oven for 30–40 minutes, or until the peppers are soft and blistered. Transfer to a bowl, cover with cling film and set aside to loosen the skins.
• When cool enough to handle, remove and discard the skins.
• Put the egg yolks in the bowl of a small food processor. With the processor running, add the remaining oil a little at a time, whizzing until a creamy mayonnaise is is formed.
• Add the peeled, roasted peppers and chopped chilli to the mayonnaise and whizz until smooth. Add salt and pepper and season to taste with lime juice.
• For the poke bowl, put the cucumbers in a small bowl with the ponzu sauce. Set aside to marinate. 
• Put the avocado slices in a separate small bowl with the lime juice and set aside.
• Season the chicken with soy sauce, paprika and sugar.
• Heat the oil in a frying pan. When hot, fry the chicken well, stirring. Add the mangetout towards the end of cooking and fry briefly. 
• To assemble, fill the bowl with the cooked rice and drizzle over the lime juice. Top with the marinated cucumber and avocado slices, the mangetout and the chicken.
• Serve with the smoky chilli sauce on the side.

For step-by-step photographs of this recipe, see the images in the gallery below.