Thai Larb Style Pork and Pepper Tacos

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

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

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

b) Once hot, add the pork 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 the ginger, garlic & lemongrass puree. Stir-fry for 30 secs.

b) Pour in the ketjap manis and water for the pork (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, pile the tortillas onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft. If you're using the oven, lay the tortillas onto a baking tray and place on the middle shelf to warm through, 1-2 mins.