This is a twist on a traditional Thai dish, perfect for a quick weeknight meal. It’s ready in the time it takes to cook some rice. Serve with rice and a side of sauteed beans or greens to get extra veggies in your day. Serves four.

Ingredients:

1 tbsp peanut oil

500g lean pork or chicken mince

1 stem lemongrass, pale section only, finely chopped, or half a tube of prepared lemongrass pulp (found in the fresh herb section of the supermarket)

2 fresh long green chillies, finely chopped, optional

1 tsp finely grated lemon rind

2 tbsp fresh lemon juice

1 tbsp fish sauce

Pinch of sugar

1/3 cup loosely packed fresh coriander leaves

1/2 small red onion, thinly sliced

Butter or iceberg lettuce leaves, to serve

40g (1/4 cup) finely chopped unsalted roasted peanuts, optional

Method: Heat oil in the wok or heavy-based frying pan over high heat. Add the mince, lemongrass and chilli (optional) and cook, breaking up the mince with a wooden spoon, for 5 minutes or until the mince changes colour and is cooked through. Meanwhile, in a small bowl or jug mix together the lemon rind, lemon juice, fish sauce and sugar to form a dressing. Mix well. Once the mince mixture is cooked, stir through the dressing, coriander leaves and onion. Mix well and serve with jasmine or brown rice, lettuce, and topped with peanuts (optional).

Note: The preprepared lemongrass is easy and keeps in the fridge. The recipe works well if you double the quantities for a big batch. Refrigerate and use leftovers within three days.