Fragrant Sweet Chilli and Bacon Meatball Sub

In a large bowl, combine the garlic, ginger & lemongrass puree, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.

Season with pepper and mix together with your hands.

Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto one side of a large baking tray. Lay the bacon rashers on the other side.

When the oven is hot, bake on the top shelf until both are browned and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The meatballs are cooked when no longer pink in the middle. Cook bacon thoroughly.

Meanwhile, roughly chop the coriander (stalks and all).

In a medium bowl, combine the sambal (use less if you'd prefer things milder) and mayo. Set aside.

Slice the buns down through the middle (but not all the way through).

When everything's almost ready, pop the buns into the oven to warm through, 2-3 mins.

Once the buns are warmed, transfer to your plates and spread each with a spoonful of sambal mayo.

Pop the coleslaw mix into the bowl with the remaining sambal mayo, then add half the coriander and toss together. Season with salt and pepper.