Thai Larb Style Pork Salad

Meanwhile, trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from the stalks. Zest and halve the lime. Roughly chop the peanuts.

Heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, add the pork mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Stir in the Thai style spice blend (add less if you don't like heat), ginger puree and garlic. Cook for 1-2 mins. Add the ketjap manis and a splash of water, then stir and simmer until glazed, 1 min. Once cooked, cover with a lid to keep warm. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Meanwhile, mix the soy sauce, honey and lime juice together in a large bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Set aside.

Pop the lettuce, cucumber and mint leaves into the dressing bowl. Toss to coat.