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For everyone to enjoy

THE GLUTEN-FREE SUPPER

Stir-fried pork and green beans in lettuce cups

SERVES 4

HANDS-ON TIME 20 MIN

PER SERVING 193kcals, 11.4g fat (3.5g saturated), 18.4g protein, 3.4g carbs (2.9g sugars), 0.7g salt, 1.7g fibre

• 2 garlic cloves

• 3 shallots

• 1 medium vine tomato

• 100g green beans

• 1 tbsp sunflower oil

• 350g British free-range pork mince

• 1 tbsp fish sauce

• 1 tbsp tamari soy sauce

• 2 tsp rice wine vinegar

• 1 lime

TO SERVE

• Soft lettuce leaves

• Steamed rice

• Fresh coriander

1. Finely slice the garlic and shallots, then halve, deseed and chop the tomato. Trim the beans and chop into 2cm lengths. Heat the oil in a wok over a high heat, then add the garlic, shallots and pork and stir-fry for 2 minutes or until the pork is browned.

2. Add the fish sauce, tamari and vinegar. Squeeze in the juice of the lime, then add the green beans and toss to combine. Stir-fry for 6-8 minutes until the pork is cooked. Add the tomato and stir-fry for 1 minute.

3. To serve, fill lettuce leaves with steamed rice and the pork mix, then garnish with fresh coriander sprigs.

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About delicious. Magazine

Ottolenghi is back! Find his new recipes in our October issue, along with the best things to eat this autumn including Hugh F-W’s cheesy gratin, Atul Kochhar's home cooking and easy one-pot meals. There’s also a Mexican chilli cook-off, proper bao buns and a foolproof beef wellington. On the sweet side, get stuck into John Whaite's rich chocolate cake, a frangipane crumble and our ultimate biscuit collection – better put the kettle on…