• Thinly slice cucumber. In a small bowl, combine vinegar and a good pinch of sugar and salt. • Add cucumber to the pickling liquid with just enough water to cover the cucumber. Set aside.

• Grate the carrot. • Roughly chop Asian greens. Finely chop garlic. Trim the end of cos lettuce, then separate the leaves. Thinly slice fresh chilli (if using).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add Asian greens and carrot and cook until tender, 2-3 minutes. • Add garlic and cook until fragrant, 1 minute. Remove from heat, then add ssamjang paste, sweet chilli sauce, the brown sugar, a drizzle of sesame oil and the water. Stir to combine.

• Drain pickled cucumber. Using a rolling pin or base of a saucepan, crush roasted peanut & cashew mix in the packet (or finely chop if you'd prefer!). • Spoon some garlic and ssamjang pork mince into each lettuce cup. • Top with chilli, pickled cucumber and nuts to serve. Enjoy!