Speedy Chinese-Style Pork Lettuce Boats

Add your basmati rice and 250ml [320ml] [500ml] cold water to a pot with a lid and bring to the boil over a high heat, once boiling, reduce the heat to low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Meanwhile, combine your pork 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 pork 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 pork 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 pork 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 pork 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 pork – this is your Chinese-style pork