Tiggy's Thai Style Meatball Sandwich

While the chips are in the oven, in a large bowl, combine the ginger, garlic & lemongrass puree, Thai style spice blend, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince.

Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Next, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In another large bowl, combine the rice vinegar, a drizzle of oil, a pinch of salt and the sugar for pickling (see pantry for amount).

Add the carrot ribbons, mix together, then set aside to pickle.

Pop the meatballs onto another large baking tray.

Bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, in a small bowl, mix together the sriracha and mayonnaise (see pantry for amount). Halve the ciabatta.

When everything's nearly ready, toast the ciabatta halves in your toaster until golden.

Alternatively, if you don't have a toaster, pop the ciabatta into the oven to warm through, 2-3 mins.

Once the meatballs have cooked, remove the tray from the oven. Drain and discard the fat, then drizzle over the honey (see pantry for amount). Carefully turn the meatballs to coat them in the glaze.