Asian-Style Street Food Kit | Serves 4-6

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. Add sweet soy seasoning and gingerlemongrass paste and cook until fragrant, 1 minute. • Remove from heat and add sweet chilli sauce and a generous squeeze of lime juice, stirring until combined. • Transfer to a serving bowl and season with salt and pepper. Cover to keep warm.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook prawn & chive wontons until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!), then cover with foil or a lid. • Cook until the water has evaporated and wontons are tender and heated through, 4-5 minutes. • Transfer to a serving plate and cover to keep warm.

• Wipe out frying pan and return to medium-high heat with a generous drizzle of olive oil. • To the bowl with chicken, add cornflour, vegetable stock powder and a pinch of pepper, toss to coat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.

• While chicken is cooking, in a small heatproof bowl, combine garlic stir-fry sauce (see ingredients), the soy sauce and a squeeze of lime juice. • Microwave in 30 second bursts, until heated through.