APPLE AND MINT REFRESHER
16 mint leaves
1 lime, quartered
1 Tbsp caster sugar
4 mini cucumbers, halved 1L apple juice, chilled
STEP 1 Preheat oven to 180°C fanforced (200°C conventional). Line an oven tray with baking paper.
STEP 2 Put croissants on prepared tray. Bake for 12 minutes. Set aside to cool.
STEP 3 Cut each croissant in half horizontally. Put croissant bases on same lined tray.
STEP 4 Spread relish over bases. Top each with basil, ham and cheese. Sandwich together with lids.
STEP 5 Mix white sauce and grated parmesan together in a small bowl. Spoon over the top of each croissant.
STEP 6 Bake for 5 more minutes, until the cheese is just melted.
STEP 7 To make Apple and mint refresher, place 2 of the mint leaves, 1 lime quarter and 1 tsp of the caster sugar into each of 4 tall, chilled glasses. Mash with a spoon. Divide cucumber, remaining mint leaves and apple juice evenly between the glasses. Serve immediately with the croissants.
STEP 5 Add remaining oil to same wok with ginger, garlic, cardamom and five spice. Stir-fry for 2 minutes.
STEP 6 Return mince to wok with cabbage and combined sauces. Stir-fry for 5 minutes until sauce thickens.
STEP 7 Put buk choy in a steamer basket over a wok or saucepan of gently simmering water. Cover tightly and steam for 1 minute until just wilted.
STEP 8 Spoon rice into serving bowls, top with mince mixture and buk choy. Scatter with fried shallots and serve with lemon wedges.