Corn, tempeh, lemongrass larb, coconut rice, lettuce cups, herb chili salad

In a small pot, wash the rice under cool water until the water is clear.

Add the water, coconut cream and a pinch of salt.

Bring to a boil, stir, cover and let sit at a low temperature for 13-15 minutes.

Turn off the element and leave the pot on the element with the lid on.

Finely dice the tempeh.

Using a knife remove the corn kernel from the cob, doing this in a bowl will stop it going everywhere.

Mince the garlic.

Separate the lettuce leaves into lettuce cups.

Pick the Thai basil and mint leaves and place them in a bowl.

Discard the stalks.

Pick the coriander leaves and add to the mint and basil.

Finely dice the coriander stalk.

Slice the chili. Cut the cucumber into half moons. Combine chili and cucumber with the herbs.

Get a large fry pan hot.

Add a good splash of oil, then fry the tempeh for 2 minutes. Add the corn and cook for another 2 minutes, stirring regularly. Add the garlic and cook for a minute, until the corn is fully cooked.

Remove from the heat, stir in the lemongrass lime sauce and coriander stalk.

Taste and add salt as needed.

Serve lettuce cups filled with rice, corn and tempeh, and topped with herb salad.