Larb-style pork

Heat a large nonstick frying pan. Add the oil, then fry the mince for 7 minutes over a high heat, breaking it up with a wooden spoon as you go, until the pork is golden and cooked through with no pink meat and juices that run clear.

Add the garlic and ginger to the pan, stir for 1 minute, then tip in the frozen vegetables, salad onions (reserve a few) and chilli. Cook for 8-10 minutes more, until the vegetables are hot through.

Finely chop the coriander stems and roughly chop the leaves. Stir into the pan, then add the juice of 1 lime and the soy sauce and mix well.

Heat the rice in the microwave according to pack instructions. Spoon into wide bowls with the pork and little gem leaves. Scatter over the reserved onions, then serve with lime wedges, for squeezing.