Thai Style Beef Larb

While the rice is cooking, finely chop the garlic (or use a garlic press). Finely chop the long red chilli. SPICY! The seeds and pith of the chilli contain the most heat - remove them to keep the dish mild (or omit the chilli entirely). Finely chop the red onion. Cut the carrot (unpeeled) into thin half moons. Trim the green beans, and cut into 1 cm pieces. Roughly chop the Asian greens. Pick the coriander and mint leaves, then roughly chop (see ingredients list). Finely grate the ginger. Zest the lime to get 1 tsp for 2 people / 2 tsp for 4 people, then slice into wedges.

Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add the onion and carrot and cook, stirring, for 2-3 minutes, or until slightly softened. Add the green beans and cook for a further 1-2 minutes, or until tender. TIP: Add a splash of water to the pan to help the green beans cook evenly. Add the Asian greens to the pan and cook, stirring for 1-2 minutes or until just wilted. Transfer the vegetables to a medium bowl.

Return the frying pan to high heat with another drizzle of olive oil. Once hot, add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes, or until just browned. Add the ginger, garlic and chilli and cook, stirring, for 1 minute, or until fragrant.

Return the cooked vegetables to the pan with the fish sauce & rice vinegar mix, soy sauce, brown sugar and water (for the sauce). Bring to the boil and cook, tossing for 1 minute, or until the meat and vegetables are coated with the sauce. Remove the pan from the heat and stir through the coriander, mint and lime zest.