Spicy Hoisin Pork With Sesame Greens

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Trim, then cut your green beans in half

Cut a large piece of tin foil and lay the halved green beans and your sugar snap peas in the middle

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and scrunch the edges up to form a tightly sealed parcel, put the parcel on a baking tray and put the tray in the oven for 10-15 min or until cooked

Tip: Cooking for 3 or more? Make 2 separate parcels!

While the greens are cooking, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

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

Once hot, add your pork mince (remove the paper if required!) and cook for 3-4 min or until browned, breaking it up with a wooden spoon as you go

Peel and finely chop (or grate) your garlic

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

Finely slice some of your red chilli[es] into rounds and set aside for garnish

Cut the remaining chilli in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Once the pork mince has browned, add the chopped garlic, ginger and chopped chilli (can't handle the heat? Go easy!) to the pan and cook for 1 min

Add your hoisin sauce, cornflour and soy sauce with 50ml [65ml] [75ml] water and cook for a further 4 min or until the sauce becomes sticky and the pork is cooked through (no pink meat!) – this is your spicy hoisin pork

Once the greens are done, remove the parcel[s] from the oven and drain away any excess water

Add them to a bowl with your toasted sesame oil and stir to combine – these are your sesame greens