• Thinly slice apple into wedges. • SPICY! Use less sriracha if you're sensitive to heat! In a small bowl, combine sriracha and soy sauce mix. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic paste until fragrant, 1 minute. Transfer to a large bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add pork & chive gyozas, flat-side down, in a single layer. Cook until starting to brown, 1-2 minutes. • Add a splash of water (watch out, it may spatter!) and cover with a lid (or foil). Cook until gyozas are tender and water has evaporated, 4-5 minutes. TIP: Cook in batches if your pan is getting crowded.

• Meanwhile, to the garlic oil, add coconut sweet chilli mayonnaise and a pinch of salt and pepper. • Add shredded cabbage mix, baby spinach leaves and apple. Toss to coat.

• Divide apple slaw between bowls. • Top with pan-fried pork gyozas. Drizzle over sriracha soy sauce. • Garnish with crushed peanuts and tear over coriander to serve. Enjoy!