Pork & chard with spicy edamame pickle

This simple mince dish is inspired by Southeast Asian flavours.

SERVES 4 PREP 25min, plus chilling COOK about 10min

• 200g chard, washed and dried

• 1tbsp vegetable oil

• 400g 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 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 Put pickle ingredients in a 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 pork.

2 Separate chard leaves and stems. Finely dice stems and shred leaves, keeping them separate. Heat a large wok or frying pan over high heat until hot. Add oil, then 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; stir-fry for 1min more. Add 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; top with pork. Sprinkle over sesame seeds and serve with pickle. PER SERVING: CALS 333; FAT 18G; SAT FAT 5G: CARBS 10G