Thai ‘Moo Pad Krapow’

Peel and very, very finely dice the shallot and the garlic. Very finely dice 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.

Cut the tops and bottoms off the green beans (this is called ‘top and tailing!), then chop them in half. Heat 2 tbsp of oil in a 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 1 tbsp 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 into the pan and break up with your wooden spoon. Once the pork is cooked through add the green beans, the sweet soy sauce and the fish sauce. If the mixture is a little dry add 2 tbsp of water.

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 rice.