Pork, squash and crispy rice salad

The very thing for when you’re feeling autumnal and cosy, but not like eating stew. This is fragrant, herby, crunchy and soft – and comfortingly easy to eat with a spoon

• 160g basmati rice
• ½ butternut squash, deseeded and cut into.chunky pieces
• Veg oil
• Salt
• 300g pork mince (10% fat)
• 2 banana shallots, peeled and cut into thin rings
• 1 red chilli, minced
• 2 cloves of garlic, minced
• 1 stick lemongrass, trimmed and minced
• Handful mint leaves, roughly chopped
• Handful coriander leaves, roughly chopped

• 1 red chilli, minced
• 1 tbsp sesame oil
• 1 tbsp fish sauce
• Juice of 1 lime
• 1 tsp soft light brown sugar

1. Cook the rice (however you like – or 320ml boiling water, add a pinch of salt and the rice, stick the lid on and simmer for 10 mins, then leave to stand with the lid on for a further 5 mins) and then leave to one side to cool
2. In the meantime, heat oven to 190C fan (210C). Toss the squash with 1 tbsp veg oil and a pinch of salt, then tumble onto a baking tray in a single layer. Bake for 40 mins until tender and lightly browned around the edges. Remove to a large bowl
3. Make the dressing by combining the red chilli, sesame oil, fish sauce, lime juice and sugar. Mix and check seasoning.
4. Add 2 tbsp veg oil to a large frying pan over medium heat. Put the cooked rice into the pan, and press down with a spatula. Fry for 5-7 mins, until golden and crispy, then flip over. Fry for the same time on the other side, breaking it up into chunks with your spatula as it cooks. Tip it into the bowl with the squash
5. Put the pork mince in a bowl with the garlic, chilli, lemongrass, shallots and ½ tsp salt. Mix well to combine
6. Heat the same frying pan again on high with 1 tbsp veg oil then add the pork mince, pressed down in a sort of thick pork pancake. Fry for about 5 mins, until it is golden and then flip pieces over, breaking it up into chunks with a spatula as it browns.
7. Once cooked through, add the pork to the squash and rice, plus the coriander and mint. Pour over the dressing and toss through. Serve immediately