Delicious UK - (03)March 2020

RECIPES SOPHIE AUSTENSMITH

PHOTOGRAPHS GARETH MORGANS

FOOD STYLING REBECCA WOOLLARD

STYLING DAVINA PERKINS

Sticky Vietnamese-style

pork stir fry

SERVES 4. HANDSON TIME 30 MIN

Heat a large frying pan or wok over

a high heat and fry 450g British

outdoor-reared pork sausagemeat,

breaking it up with a wooden spoon,

until golden. Reduce the heat

slightly, then add 3 chopped garlic

cloves, a 5cm piece of ginger,

chopped, 1 chopped lemongrass

stalk, a handful of coriander stems,

most of 4 chopped spring onions

and most of 1 chopped red chilli.

Stir-fry for 2-3 minutes until

everything is smelling fragrant.

Add 1 tbsp brown sugar, 2 tsp fish

sauce and 1 tbsp soy sauce, then

stir to combine. Taste and add a

little extra soy sauce, if needed.

Serve spooned over cooked rice,

sprinkled with a few coriander

leaves and the rest of the spring

onion and chilli, with lime wedges

for squeezing.

PER SERVING 303kcals, 20.1g fat

(7.8g saturated), 18.8g protein, 11.1g

carbs (5g sugars), 2g salt, 1.5g fibre

This versatile and flavourful ingredient isn’t just for

scotch eggs and sausage rolls

Sausagemeat

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