Satay Pork Rice With Pickled Cucumber & Radish Salad

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

Once hot, add your mince (remove the paper if required!) and cook for 6-8 min or until browned and starting to caramelise, breaking it up with a wooden spoon as you go

Meanwhile, boil a little water in a kettle

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Combine your peanut butter, red chilli relish (can't handle the heat? Go easy!), 1 tsp [1 1/2 tsp] [2 tsp] sugar and 2 tbsp [2 1/2 tbsp] [3 tbsp] boiled water in a small bowl

Add your soy sauce and the juice of half your lime[s] and give everything a good mix up – this is your satay sauce

Cut the remaining lime into 1 wedge per person

Once the mince has browned, add the chopped ginger and cook for 1-2 min or until fragrant

Once fragrant, add your chicken stock mix to the pan

Add your basmati rice with 300ml [390ml] [600ml] cold water to the pan and bring to the boil

Cover with a lid, reduce the heat to low and cook for 10-12 min or until the water is absorbed, the rice is cooked and the mince is cooked through (no pink meat!)

Meanwhile, halve your cucumber lengthways then scrape out the seeds using a teaspoon, discard the seeds

Slice the cucumber halves finely

Trim, then slice your spring onion[s] finely

Top, tail and slice your radishes (as finely as you can)

Add the sliced cucumber, sliced radish and spring onion to a bowl

Add your rice vinegar and a pinch of salt

Mix well and set aside to marinate – this is your quick-pickled cucumber & radish salad

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

Chop your coriander finely, including the stems

Chop your roasted peanuts roughly

Once the rice is cooked, stir through the chopped mint, coriander and peanuts – this is your mince rice