Larb is served warm or tepid, not hot. There are many variations and the dish changes according to where the cook is from. For this version, the minced pork ... for this recipe; put the leftovers ...

pork mince makes a fiery Thai larb and fills plump Japanese dumplings; beef goes just as well in a classic shepherd’s pie as ...

I know it is so simple to buy the already minced up chicken but the problem is you do not know what you are getting and it often has loads of fat and a bit of gristle in it. Buy your own and then ...

I have been making this recipe since I came across it in the 2004 Asia cookbook of the British travel writer and photographer Alastair Hendy. We are now blessed with many more cookbooks exploring ...

and includes spicy mince dishes like Turkish kofte and Thai larb as well as failsafe recipes to help you elevate traditional British mince dishes we make all the time. Heat the olive oil in a ...

Use ¼ to ½ teaspoon of ground ginger in this recipe. Likewise, if you want to use ground dried garlic, you can; just use ¼ ...

I love Thai food and you can’t beat a good larb. Usually larbs are served with ... I have used venison mince but you could easily substitute pork, chicken or beef. The great thing about this ...

It’s about time we gave the humble pea its time in the limelight, and this delicious plant-based Thai larb recipe from Yes Peas! is a great place to start. There’s a reason why a bag of peas ...

This is your larb dressing. Add 1–2 tablespoons of water to a small saucepan over a medium heat. Add the minced pork and stir until the pork is cooked through – about 7–8 minutes.