• Finely chop garlic. • In a small bowl, combine the honey, low sodium soy sauce, water and half the garlic. Set aside. Little cooks: Take charge by combining the sauces!

• In a large bowl, combine fine breadcrumbs, pork mince, the egg, ginger paste, remaining garlic and a good pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate. • Set your air fryer to 200°C. Place meatballs into air fryer basket and cook until cooked through, 8-10 minutes. Add the honey-soy mixture and stir until the meatballs are coated in the sauce. TIP: No air fryer? Heat a frying pan over medium-high heat with a drizzle of olive oil. Cook meatballs, until browned and cooked through, 8-10 minutes. In the last minute, add the honey-soy mixture, tossing, until coated. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.

• Meanwhile, thinly slice cucumber, celery and fresh chilli (if using). • In a medium bowl, combine plant-based mayonnaise, ponzu sauce, cucumber, celery, slaw mix, baby leaves and crushed peanuts. Season with salt and pepper. Toss to coat. Little cooks: Take the lead by tossing the slaw!

• Thinly slice spring onion. • Divide cucumber slaw between bowls. Top with sticky ginger pork meatballs and prawns. • Spoon over any remaining glaze from the pan. • Garnish with chilli and spring onion to serve. Enjoy!