Pork and Chard Larb with Spicy Edamame Pickle

Larb, a simple mince dish from Southeast Asia, doesn’t usually feature vegetables, but the earthy flavour of chard works really well here.

Hands-on time 25min. Cooking time about 10min. Serves 4

200g (7oz) chard, washed and dried 1tbsp vegetable oil 400g (14oz) free-range pork mince 1½tbsp fish sauce, plus extra to season Juice 1-2 limes, to taste 1 large red chilli, halved and thinly sliced 4 large shallots, halved and thinly sliced 1tsp demerara or muscovado sugar 2 Little Gem lettuces, leaves separated 1tbsp white sesame seeds for the edamame pickle 1 small carrot, julienned or coarsely grated 200g (7oz) edamame, defrosted if frozen 3 spring onions, finely sliced 2 garlic cloves, crushed ½-1tbsp chilli flakes, to taste 1½tbsp fish sauce 1tbsp rice vinegar

1 Place all the pickle ingredients in a medium food freezer bag with a pinch of fine salt. Seal bag and shake vigorously for 30sec (this bruises the vegetables, helping them to pickle quicker). Chill while you prepare the larb.

2 Separate the chard leaves and stems. Finely dice the stems and shred the leaves, keeping them separate. Heat a large wok or frying pan over high heat until hot. Add oil then the pork and stir-fry for 3-4min until browned. Add chard stems, stir-fry for 1min, then add fish sauce, juice of 1 lime, chilli, shallots and sugar and stir-fry for 1min more. Add the chard leaves and cook until just starting to wilt, then check seasoning, adding more fish sauce or lime juice if needed.

3 Arrange lettuce leaves on

a large plate and top with the larb. Sprinkle with sesame seeds and serve with the pickle.

PER SERVING 333cals, 30g protein, 18g fat (5g saturates), 10g carbs (5g total sugars), 4g fibre GET AHEAD Make and chill pickle up to 5 days ahead, it will improve with time.