This quick and easy Thai dish is refreshingly light and deliciously tangy. It’s light because it uses no oil in the cooking, tangy because it is spiked with lime juice and fresh because it’s served in lettuce cups, for a crisp, crunchy bite. Even served with rice or rice noodles, it won’t weigh you down.

Serves 4

2 baby gem or 1 iceberg lettuce

500g minced chicken (or pork)

100ml stock

2 tbsp Thai fish sauce

1 tsp sugar

5cm piece of ginger, cut into matchsticks

1 mild red chilli, cut into matchsticks

Handful of mint leaves

Handful of basil leaves

2 tbsp lime juice

2 tbsp roasted peanuts

1 lime, for serving

Separate the lettuce leaves, then wash and chill. Combine the meat, stock, fish sauce, sugar, ginger and chilli in a wok or frying pan and cook over a medium heat, stirring for 10 minutes until the meat is cooked and the liquid has reduced to a couple of spoonfuls. Add the mint, basil and lime juice, then stir. Scatter with peanuts and serve with rice, lime wedges and the lettuce leaves, which you can fill, wrap and eat with your hands.

Top Tip: Try serving the chicken with thin white rice vermicelli noodles instead of rice. Just cook in boiling salted water for 2 minutes, drain and serve

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