Recipes by Di Swann
1. Heat a non-stick frying pan and pan-fry mince thoroughly. Add Gourmet Garden Lemon Grass, Coriander, fish sauce and chilli, cook for 2 minutes. Remove from heat.
2. Stir through nuts, red onion, the rind from 1 lime and enough lime juice to give a fresh flavour.
3. Lastly add torn mint leaves and serve in the lettuce leaves or with lettuce pieces on the side. Serve at room temperature, as a starter or as part of a main meal with rice.