Thai ‘Moo Pad Krapow’

Peel and very, very finely chop the shallot and the garlic. Very finely chop as much of the red chilli as you dare. Tip: If you can mash all these ingredients under the flat of your knife or whizz them in a processor all the better for the flavours. Finely chop the spring onion.

Cut the tops and bottoms off the green beans (this is called ‘top and tailing!), then chop them in half. Heat a splash of oil in a frying pan on high heat. Once hot add the green beans to the pan and stir-fry for a couple of mins. Remove to a plate for later.

Turn the heat down to medium-high and add another splash of oil to the pan. Add the shallot, garlic and chilli with a little pinch of salt and cook for just under a minute.

Turn the heat back to high, add the pork to the pan and break up with your wooden spoon. Once your pork is cooked through, add your green beans, ketjap manis, soy sauce and the fish sauce. Tip: If the mixture is a little dry add a splash of water.

Tip: At this point, if you want to go super authentic, then fry an egg until it’s nice and crispy around the edges, with a nice runny yolk, to pop on top of your dish.