Spicy minced pork and rhubarb taco

Defrost the tacos

Dice the carrot

Slice the chilli and garlic

Chop the cashews

Chop coriander

Slice spring onions

1. Add a little oil to a pan and on a high heat fry the garlic, carrot and chilli.

2. Now add the pork mince, cook down until its caramelised.

3. Stir in the sweet chilli sauce, cashew nuts and coriander.

4. Over a medium heat warm the rhubarb - you may wish to add sugar if its too tart.

5. Chargrill the tacos and place into a suitable stand - add the rhubarb and top with a good spoonful of the pork mixture.

6. In a bowl mix together the pickled cabbage, sweet & sour onions and spring onion.

7. Spoon this on top of the tacos, fi nish with the micro coriander - serve!

NB. Feel free to use fresh rhubarb when this is in season to create your own compote.