Vietnamese Mini Pork Sausages & Rice

• Meanwhile, using a vegetable peeler, peel carrot and cucumber into ribbons (stopping when you reach the seeds in the centre). • Slice lemon into wedges. Thinly slice radish into rounds. • In a medium bowl, combine pork mince, the egg, fine breadcrumbs, Asian BBQ seasoning and a pinch of pepper. • Using damp hands, roll beef mixture into mini sausages about 6cm long and 3cm thick (3 per person).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pork sausages, gently turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat and add the honey, turning sausages to coat.

• While pork is cooking, crush long chilli (if using) and garlic with a pestle and mortar, until it resembles a fine paste. • Add fish sauce & rice vinegar mix, the white sugar, hot water and a generous squeeze of lemon juice. Stir until well combined.

TIP: Some like it hot, but if you don’t just hold back on the chilli. TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor.

• In another medium bowl, combine cucumber and carrotribbons, mixed salad leaves, radish and sesame dressing. Season to taste.