Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam).

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Zest and and halve the lime.

Trim the baby gem, halve lengthways, then thinly slice widthways. Halve, peel and thinly slice the shallot.

Heat a drizzle of oil in a medium frying pan on medium-high heat.

Once the oil is hot, add the beef mince and shallot. Cook until softened and browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Add the ginger, garlic & lemongrass puree to the pan. Cook for 30 secs.

Add a drizzle of olive oil and the juice from half the lime into a large bowl. Season with salt, pepper and a pinch of sugar (if you have any).

Mix together, then add the carrot ribbons to the dressing.

Just before serving, add the baby gem to the bowl and toss together.

Once the beef is cooked, remove from the heat.

Add the lime zest, ketjap manis and 1 tbsp of water per person, then stir to combine.

Fluff up the rice with a fork and share between your bowls.

Top with the salad on one side and the beef on the other.

Cut any remaining lime into wedges and serve alongside. Finish with a drizzle of sambal.

Enjoy!