Thai-Style Sticky Chilli Beef & Fragrant Rice Salad

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered 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 mince and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

While the mince is browning, peel and finely chop (or grate) your garlic

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

Slice half your red chilli[es] into rounds and finely chop the rest

Once the mince has browned, add the chopped garlic, chopped ginger, finely chopped chilli (can't handle the heat? Go easy!) and half your soy sauce (you'll use the rest later!) to the pan

Cook for a further 2 min or until fragrant, then add 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water with your red chilli relish and a pinch of salt

Cook for 2 min or until the mince is sticky and cooked through (no pink meat!) – this is your Thai-style sticky chilli mince

While the mince is cooking, combine the remaining soy sauce in a bowl with the juice of half your lime[s], your fish sauce and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your Thai-style dressing

Add your carrot & cabbage slaw mix to your Thai-style dressing and give everything a good mix up – this is your Thai-style slaw

Meanwhile, strip your mint leaves from their stems, discard the stems

Chop your coriander finely, including the stalks

Once the rice is cooked, add it to the Thai-style slaw and give everything a good mix up – this is your fragrant rice salad

Cut the remaining lime into 1 wedge per person