Speedy Chinese-Style Lean Pork Lettuce Boats With Brown Rice

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 and keep covered until serving

Meanwhile, combine your mince (remove the paper if required!) and harissa paste (can't handle the heat? Go easy!) with a pinch of salt and pepper – this is your harissa mixture

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 high heat

Once hot, add the harissa mixture and cook for 4 min or until it's beginning to brown, breaking it up with a wooden spoon as you go

Cook for a further 4 min or until cooked through (no pink meat!)

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 cooked, transfer the harissa 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 grated courgette and cook for an initial 2 min

Add the harissa mince back to the pan, reduce the heat to low and cook for a further 2 min, then remove from the heat and 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[s]

Stir the sliced spring onion through the warmed harissa mince – this is your Chinese-style mince