Vietnamese-Style Sticky Lemongrass Lean Pork Bowl

Boil half a kettle and peel lengths off your courgette[s] with a peeler until you end up with a pile of courgette ribbons

Combine your ground turmeric with a generous pinch of salt, 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar and 50ml [75ml] [100ml] boiled water in a heatproof bowl and stir until the sugar has dissolved

Add your rice vinegar and courgette ribbons and set aside until serving – this is your quick-pickled courgette

Meanwhile, bash your lemongrass with a rolling pin, cut down the middle lengthways, remove the tough outer layers (save them for later) and chop the softer inner core[s] finely

Add your white long grain rice to a pot with a lid with 175ml [230ml] [350ml] cold water and tough outer lemongrass layers, 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

While the rice is cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely slice your red onion[s]

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

Once hot, add 3/4 of the sliced onion (you'll use the rest later!) and cook for 3-4 min

Add your lean pork mince (remove the paper if required!) to the onion and increase the heat to high

Cook for 5-7 min or until beginning to crisp, breaking it up with a wooden spoon as you go

Once crisp, add your fish sauce and red chilli relish and cook for 2-3 min further or until everything is brown, sticky and cooked through (no pink meat!)

Tip: Watch it like a hawk to prevent the sauce from burning!

Meanwhile, top, tail, peel and grate your carrot[s]

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

Chop your coriander finely, including the stalks

Carefully chop your roasted peanuts roughly

Add the chopped peanuts, chopped ginger and chopped lemongrass to the pan and cook for 1 min or until fragrant

Remove the lemongrass outer layers from the rice and discard, then fluff the cooked rice with a fork and stir your black sesame seeds through – this is your black sesame rice

Stir the chopped mint and coriander through the pork – this is your Vietnamese-style sticky lemongrass lean pork