3 tablespoons white sesame seeds

500g (1 lb 1½ oz) organic free-range chicken breast or thigh mince

200g (7 oz) organic free-range chicken liver, trimmed, vein and sinew removed and finely chopped

2 tablespoons coconut oil, tallow or duck fat

4 tablespoons lime juice

2 tablespoons fish sauce

1 small red chilli, deseeded and finely chopped

4 red Asian shallots, finely diced

1 large handful of coriander (cilantro) leaves, torn

1 small handful of Thai basil leaves, torn

½ bunch of spring onions (green part only), finely sliced

1 large handful of mint leaves, torn

Fresh cabbage or lettuce leaves, cucumber and sliced okra, to serve

Activated almonds, chopped, to serve

Add the sesame seeds to a wok or frying pan over medium to high heat and cook, tossing the pan continuously, for 2 to 3 minutes or until the sesame seeds are golden and toasted. Remove from the pan and leave to cool. Wipe the frying pan with kitchen paper and heat over medium to high. Add a little oil and cook the mince and liver, stirring frequently for 2 to 3 minutes until cooked and crumbly. Stir in the lime juice, fish sauce, chilli, shallots and spring onions.

Remove from the heat and leave to cool for 1 minute. Toss the mint, coriander, Thai basil and sesame seeds through the chicken mince.

Serve with your choice of cabbage or lettuce leaves, cucumber, or sliced okra and sprinkle with activated almonds and sesame seeds for a nice crunchy texture.