Bulgogi Pork Tacos

a) Heat a large frying pan over medium heat (no oil!) b) Once hot, add the sesame seeds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. c) Once toasted, divide them between 2 small bowls, stir the mayo into one of the bowls. Season with salt and pepper, mix together and set aside.

a) Pop your pan back on high heat and add a drizzle of oil. b) When hot, add the pork mince. Cook until browned, breaking up with a spoon as it cooks, 2-3 mins. c) Stir the shallot and pepper into the beef and continue cooking for another 4-5 mins.

a) Meanwhile, trim the cucumber. Use a vegetable peeler to peel long ribbons from all sides of the length of the cucumber. Stop when you get to the spongy centre. b) Pop into a bowl and pour on the rice vinegar, a pinch of salt and the sugar (see ingredients for amount). c) Toss to coat and keep to one side.

a) When the shallot and peppers are softened and the pork is cooked through, add the garlic to the pan. b) Stir and cook until fragrant, 1 minute. c) Stir in the bulgogi sauce, heat gently until piping hot, then remove from the heat. IMPORTANT: The pork is cooked when no longer pink in the middle.