Meat-Free Mince Thai-Style Larb

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Trim, then chop your spring onion[s]

Once hot, add your meat-free mince (remove the paper if required!) and chopped spring onion and cook for 5-6 min or until browned

Tip: Try not to stir too often so the mince gets nice and brown!

While the meat-free mince is cooking, cut your lime[s] in half

Roughly chop your coriander, including the stalks

Strip your mint leaves from their stems and chop them roughly, discard the stems

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and slice roughly

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Add the cooked white long grain rice and ginger & garlic paste to the browned meat-free mince and cook for 2-3 min, breaking the rice up with a wooden spoon as you go

Meanwhile, wash your lettuce then pat it dry with kitchen paper and separate the outer leaves

Roughly shred the inner core

Add your soy sauce, the juice of half the lime[s], toasted sesame oil, shredded lettuce, sliced chilli (can't handle the heat? Go easy!), mint and coriander to the pan and give it a good mix up – this is your larb filling

Cut the remaining lime into 1 wedge per person