Thai Larb Style Beef and Pepper Tacos

a) Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

b) Crush the peanuts in the unopened sachet using a rolling pin.

a) When the peppers are halfway through cooking, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Once the mince is cooked, add the Thai style spice blend (add less if you'd prefer things milder) and ginger, garlic & lemongrass puree. Stir-fry for 30 secs.

b) Pour in the ketjap manis and water for the mince (see pantry for amount).

c) Stir together until slightly thickened and nicely glazed, 1-2 min, then remove from the heat.

a) A couple of mins before you're ready to serve, pop the tortillas (3 per person) onto a baking tray and into the oven to warm through, 1-2 mins.