Fragrant Cambodian Inspired Meatball Baguette

In a large bowl, combine the garlic, soy sauce, ginger, garlic & lemongrass puree, breadcrumbs and the water for the breadcrumbs (see pantry for amount), then add the beef and pork mince. Season with salt and pepper.

Mix together with your hands and roll into evenly-sized balls, 6 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Thread the meatballs onto the skewers (2 per person), then pop them onto a large baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Next, bake the bread on the middle shelf of your oven until toasted and golden, 10-12 mins.

Once baked, allow to cool slightly.

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

When everything's ready, drizzle the honey (see pantry for amount) over the meatballs and turn to glaze.

Add the baby leaves to the carrot pickle with a drizzle of oil. Toss to combine.

Slice the baguette to make two halves, then slice through the middle to open.