Cabbage rolls with pink pad Thai and plum sauce

Remove 6 outer leaves from a medium-sized cabbage. Blanch in boiling water then wrap in a damp cloth. Shred the remaining cabbage.

In a Teflon-coated frying pan, stir-fry the peeled prawns and chicken mince in a little olive oil.

Add the garlic, chilli and a few drops of sesame oil, then fry for another 4 minutes.

Stir through the shredded cabbage then remove from the heat and allow to cool.

Season to taste then stir through the mint.

Place the cabbage leaves on a flat surface. Spoon a generous helping of the prawn-chicken mixture onto each leaf, then roll up tightly with the sides folded in.

Tightly pack the rolls into a bamboo steamer then steam for 30 minutes.

To make the pink noodles, add the peeled beetroot to boiling water then soak the noodles in the water for 10 minutes. Strain and drizzle with rice vinegar,
honey and a little sesame oil. Sprinkle with black sesame seeds.

To make the plum sauce, halve and pit the plums then place in a deep saucepan. Add the sugar, ginger, star anise and cinnamon stick. Bring to a boil, reduce the heat and simmer for 20 minutes.

Add a pinch of salt and 30ml (2T) lemon juice before straining. Spoon over the cabbage rolls.

Cook’s tip: The cabbage rolls can be prepared the day before and simply steamed before serving. If doing so, wrap the rolls in clingfilm and refrigerate until needed.