• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, using a vegetable peeler, peel carrot into ribbons. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add carrot to pickling liquid. Add enough water to just cover cucumber. Set aside.

• Trim baby cos lettuce and separate leaves. Thinly slice cucumber into sticks. Slice lime into wedges. Roughly chop coriander. • Thinly slice brown onion (see ingredients).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince and onion, breaking up with a spoon, until just browned, 3-4 minutes. • Add ginger lemongrass paste and cook, until fragrant, 1 minute.

• Reduce heat to medium, then stir in oyster sauce, sweet chilli sauce and the water (for the sauce) and simmer, until bubbling and slightly reduced, 1-2 minutes. • Remove from heat, and add a squeeze of lime juice. Season with pepper.

• Drain pickled carrot. • Bring everything to the table. • Build your own plate with garlic rice, veggie mince mixture, lettuce leaves, pickled carrot, cucumber, crushed peanuts, coriander and any remaining lime wedges. • If you've selected an add on bundle, serve with stir-fried garlic greens. Enjoy!