- 3 tbsp brine from a can of chickpeas
- 2 tsp Dijon mustard
- ¾ tsp salt
- ¼ tsp fine white pepper
- 2 tbsp white wine vinegar
- 250ml/9fl oz neutral oil, such as vegetable oil
- 20 iceberg lettuce leaves, cut into circles (about 10cm/4in wide), or use Little Gem leaves
- 5 tbsp miracle mayo (from above)
- 1 large just ripe avocado, cut into 20 thin wedges
- 10 large cooked prawns, peeled, halved lengthways and black intestinal tract removed
- 1 large just-ripe mango flesh, finely diced
- salt and ground black pepper, to taste
- drizzle of lime or lemon juice, to serve
- 20 tiny sprigs of soft herbs, such as chervil, basil or tarragon
- 400g/14oz pork or chicken mince
- 2 tsp sesame oil
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tsp fresh root ginger, finely grated
- 1 garlic clove, crushed
- 2 tbsp vegetable oil
- 1 x 225g tin water chestnuts, drained and cut into slivers
- 1 white cabbage, thinly sliced
- 250g/9oz frozen peas, rinsed under hot water in a sieve to thaw
- 125ml/4fl oz oyster sauce
- pinch chilli flakes (optional)
- 2 spring onions, thinly sliced
- 1 iceberg lettuce, rinsed and dried, to serve
- 125g/4½oz roasted peanuts, chopped, to garnish
- For the mayo, put all the ingredients in a jug and blend using a hand blender until thick and creamy – about 10 seconds. Store in an airtight container in the fridge (it will keep for about 2 weeks).
- For the prawn and mango cups, arrange the lettuce leaves on a large platter. Top each with a teaspoon of mayonnaise, a slice of avocado and then a prawn half. Scatter with mango, season with salt and pepper, drizzle with lemon juice and top with herbs.
- For the pork and water chestnut lettuce cups, mix the mince in a bowl with the sesame oil, fish sauce, soy sauce, ginger and garlic. Put to one side while you prepare the other ingredients.
- Heat the oil in a large wok or heavy-based frying pan. When hot, stir-fry the mince over a high heat, breaking it up to a fine crumb. Cook until it is no longer pink. Add the water chestnuts, cabbage and peas. Stir fry until the cabbage is wilted (2-3 minutes), adding a splash of water if pan is too dry. Remove from heat and stir in the oyster sauce and chilli flakes, if using.
- Mix in the spring onions. Transfer to a bowl and serve with lettuce leaves to wrap and peanuts to garnish. Serve the prawn and mango cups alongside.