Lamb, carrot and cucumber salad with chilli (Serves 2 with sticky rice)
Soak the rice in water for at least 4 hours, but preferably overnight. Wash the rice, swishing it around and scrunching it slightly to release the starch.

Your rice cooker needs to have a steamer basket or you'll have to cook the rice in a conventional steamer over boiling water, or a traditional Thai steaming basket. Half fill the pot of the cooker with water and bring to the boil on the 'cook' setting. Wrap the rice in a piece of muslin, spreading it quite evenly, then fold the muslin up over the rice and place in the steaming basket. Pop the lid on and cook for around 20-30 minutes.

For the salad mix the palm sugar with the fish sauce, lime juice and chilli. You may need to tweak the quantities a little to get exactly the right sweet/sour balance you like. Shred or grate the carrot and cucumber and finely slice the shallots. Mix these together, finely chop the coriander and the mint (remembering to remove the mint stalks) and combine.

Tear your meat up or finely slice and add to the ingredients, then pour over the dressing. Sprinkle with crispy shallots and serve.