Pork Teriyaki-Glazed Meatballs

While the rice is cooking, trim and thinly slice spring onions, separating whites from greens. Finely grate the ginger. Finely chop the coriander. Zest the lime to get a good pinch and slice into wedges. Slice the carrot into thin matchsticks (or grate the carrot if you'd prefer!). Cut the zucchini into half-moons.

In a medium bowl, combine the pork mince, fine breadcrumbs, egg, ginger, coriander (reserve a pinch for garnish!) lime zest, soy sauce and the spring onion whites. Combine well, then, using damp hands, take a tablespoon of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. The mixture should make around 4-5 meatballs per person.

Heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 2-3 minutes. Set aside in a small bowl. Return the frying pan to a medium-high heat. Add the carrot and zucchini and cook, until softened, 4-5 minutes. Set aside in a covered bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pork meatballs and cook, turning occasionally, until browned and cooked through, 8-10 minutes. TIP: Reduce the heat to medium if the meatballs are browning too quickly. Add the teriyaki sauce and water (for the sauce) cook, stirring, until the meatballs are coated in the sauce, 1 minute.