Thai-Style Pork & Prawn Cakes With Coconut Rice & Pak Choi

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then peel and finely chop (or grate) your garlic, then chop your coriander, including the stalks (save some leaves for a garnish!)

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) half your ginger, then slice the remaining ginger

Wash your pak choi, then pat it dry with kitchen paper and chop into quarters lengthways

Chop your creamed coconut roughly (if required!)

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water, the chopped creamed coconut and a small pinch of salt to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving – this is your coconut rice

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

Add the chopped pak choi to a large piece of tin foil (or two!) with a small pinch of salt, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and the sliced ginger

Scrunch the foil around the pak choi to form a tightly sealed parcel and add to a baking tray

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

Put the tray in the oven for 15-20 min or until the pak choi is tender – this is your ginger pak choi

Drain your king prawns and pat them dry with kitchen paper, then set aside 3 drained prawns per person and chop the remaining prawns until they are finely minced

Combine your pork mince (remove the paper if required!) and the minced prawns in a large bowl with the grated garlic, chopped coriander, grated ginger, panko breadcrumbs, red Thai curry paste and a pinch of salt, then divide and shape into 3 patties per person, then press a reserved prawn firmly into the top of each patty – these are your Thai-style patties

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 the Thai-style patties (prawn-side up!) and cook, covered, for 5-6 min, then reduce the heat to medium-high, flip and cook, covered, for a further 5 min or until cooked through (no pink meat!) – these are your Thai-style pork & prawn cakes

Meanwhile, cut your lime[s] in half

Combine your soy sauce, red chilli relish and the juice of half your lime[s] – this is your sweet chilli dip

Cut the remaining lime into 1 wedge per person