Pork Meatball Bánh Mì Style Sub

In another medium bowl, combine the ginger, garlic & lemongrass puree, breadcrumbs, honey, salt and water for the breadcrumbs (see pantry for all amounts). Add the pork mince and half the garlic, season with pepper, then mix together with your hands.

Roll the pork mixture into evenly-sized balls, 5 per person.

Pop the meatballs 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: Wash your hands and equipment after handling raw mince. The meatballs are cooked when no longer pink in the middle.

Next, halve the baguette lengthways and pop onto a medium baking tray.

Bake on the middle shelf of your oven until toasted and golden, 10-12 mins. Once baked, allow to cool, 5 mins.

Meanwhile, roughly chop the mushrooms.

Heat a drizzle of oil in a medium frying pan on high heat. 

When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

In the meantime, roughly chop the coriander.

Once the mushrooms are browned, add the remaining garlic and cook for 30 secs more.

Remove from the heat and allow to cool slightly.

When the mushrooms have cooled slightly, add to a blender with the cream cheese. Season with salt and pepper. Blitz until smooth - this is your mushroom pâté!