Lemongrass chicken cups

SERVES 2

I never rated chicken mince before I went to Thailand, where it’s used to great effect with plenty of tasty herbs.

I make my mince by putting chicken thighs through the food processor, which I strongly recommend.

4 boneless skinless chicken

thighs, minced

2 tbsp lemongrass, finely diced

2 kaffir lime leaves, shredded

1 tbsp fish sauce

1 heaped tsp brown

sugar (optional)

1 red chilli, sliced

¼ tsp sea salt

2 tbsp cooking oil

1 buttercrunch lettuce

2 limes, quartered, to serve 6 cherry tomatoes, halved

½ cucumber, thinly sliced Small handful of mung

bean sprouts

Small handful each of fresh

coriander and mint

2 tbsp sesame seeds

1 Mix the chicken mince, lemongrass, kaffir leaves, fish sauce, brown sugar, chilli and salt together. Put the oil in a nonstick pan and fry the mixture until it begins to caramelise.

2 Serve alongside the lettuce cups and other condiments. This way, everyone gets to help themselves and personalise their own little green package. I cram lots of mung beans and herbs into mine!