Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press). 

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the rice vinegar and sugar (see pantry for amount). Season with salt, then add the carrot ribbons. Toss to coat, then set aside to pickle.

In a large bowl, combine the garlic, soy sauce, ginger, garlic & lemongrass puree, breadcrumbs and the water for the breadcrumbs (see pantry for amount), then add the beef mince. Season with salt and pepper and mix together with your hands.

Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the koftas on a large baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Next, halve the ciabattas. 

Pop the ciabattas into the oven to warm through, 2-3 mins.

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

When everything's ready, drizzle the honey (see pantry for amount) over the koftas and turn to glaze.

Add the baby leaves to the carrot pickle, along with a drizzle of oil. Toss to combine.

Share the ciabattas between your plates. Spread over the mayo (see pantry for amount). Fill with the koftas, drizzle over the sweet chilli sauce and add a handful of pickled salad and sandwich shut.

Serve the remaining pickled carrot salad alongside. Sprinkle over the peanuts to finish.