Turmeric Pork With Chilli-Lime Radish Salad

Boil a kettle

Add the Thai rice noodles to a shallow bowl and cover them with cold water

Set them aside to soak

Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'

Slice the radishes as finely as you can into thin rounds 

Dissolve half of the honey in 2 tbsp [4 tbsp] boiled water in a large bowl

Once dissolved, add the rice vinegar and a pinch of salt 

Add the carrot ribbons and chopped radishes and set aside until serving – this is your pickled carrot & radish

Add the noodles to a pot, cover with boiled water and cook over a high heat for 8-9 min or until cooked with a slight bite

Drain the noodles and run under cold water until cooled

Meanwhile, cut the lime[s] in half

Combine the chipotle paste (Can't handle the heat? Go easy!), soy sauce and juice of the lime[s] in a small bowl – this is your chilli & lime dressing 

Add the diced pork to a bowl with the ground turmeric, remaining honey and 1 tbsp [2 tbsp] vegetable oil

Season with a pinch of salt and mix well to combine

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add the turmeric pork and cook for 2-3 min on each side or until browned and cooked through 

Meanwhile, separate the gem lettuce leaves

Strip the mint leaves from their stems and chop them finely

Chop the coriander finely, including the stalks