Indonesian-Inspired Meat-Free Mince & Brown Rice Lettuce Cups

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot with a pinch of salt and keep covered until serving

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a medium-high heat

Once hot, add your meat-free mince with a generous pinch of salt and cook for 4-5 min or until beginning to brown all over, breaking it up with a wooden spoon as you go

Meanwhile, top, tail, peel and grate your carrot[s]

Top, tail and grate your courgette[s]

Trim, then slice your spring onion[s] finely

Once browned, transfer the meat-free mince to a clean mixing bowl, reserve the pan

Add your soy sauce and 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar and mix to combine

Return the reserved pan to a high heat, and once hot add the grated carrot and courgette and cook for 2 min

Return the meat-free mince to the pan, reduce the heat to medium-high and cook for a further 3 min, then remove from the heat, add your sambal oelek and give everything a good mix up - this is your sambal meat-free mince

Cover to keep warm until serving

Meanwhile, wash your lettuce, then pat it dry with kitchen paper

Separate the outer leaves and arrange them on a plate

Shred the inner core

Stir the sliced spring onion through the sambal meat-free mince – this is your Indonesian-inspired meat-free mince