Thai-Style Pork Larb Rice Salad With Heritage Tomatoes

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

Add your sausage meat (remove the paper if required!) to the pan with a pinch of salt and pepper and cook for 8-10 min or until cooked through (no pink meat!), breaking it up with a wooden spoon as you go

Slice half your red chilli[es] finely, then cut the remaining in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Combine your fish sauce, soy sauce and ginger & garlic paste in a bowl with the chopped chilli (can't handle the heat? Go easy!), the juice of half your lime[s] and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your larb dressing

Slice the remaining lime into 1 wedge per person

Peel and slice your shallot[s] finely

Chop your heritage tomatoes in half

Top, tail, peel and chop your carrot[s] into matchsticks

Wash then remove the leaves from your lettuce

Slice the lettuce leaves in half lengthways

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

Chop your coriander roughly, including the stalks

Once the sausage meat is cooked and crisp, add half the larb dressing (you'll use the rest later!) to the pan and cook for a further 1-2 min or until fragrant and coated in the dressing – this is your Thai-style pork

Add the sliced lettuce leaves, carrot matchsticks, sliced shallot and halved heritage tomatoes to a bowl with most of the chopped coriander & mint (save some for garnish!) and the cooked rice and toss – this is your rice salad