Place a frying pan or casserole dish on the hob for 1 min. When warm, drizzle in 1 tbsp oil and add the pork mince. Fry for 8 mins, breaking the mince up with a wooden spoon, till golden and slightly crisp. Lift out of the pan into a bowl using a slotted spoon. Set aside.

While the pork browns, peel and finely chop the onion. Peel and grate the garlic and ginger. From this point, follow the instructions for the slow cooker or hob method.

Slow cooker^ Add the onion, garlic and ginger into the pan you cooked the pork mince in. Fry, stirring, for 3 mins till aromatic. Scrape into the slow cooker. Add the pork mince to the slow cooker. Squeeze in the Thai red curry paste and measure in 1 tsp caster sugar, 2 tbsp tamari and 200ml of the coconut milk (keep the rest for later). Stir.

Pop a lid on the slow cooker, set it to medium and cook for 5-6 hrs. For a faster curry, set the slow cooker to high and cook for 4 hrs, or set to low and cook for 7-8 hrs.

When the pork has 40 mins left to cook, finely shred the spring greens. Chop the purple sprouting broccoli into 2cm lengths, leaving the leaves on. Finely chop the coriander stalks and roughly chop the leaves, keeping them separate. Add the spring greens, broccoli, coriander stalks and half of the leaves to the pork and stir. Cook for 15-30 mins till the veg is tender but has a slight bite.

Pour 400ml water and the remaining 200ml coconut milk into a medium pan and bring to a simmer. Rinse the rice under cold water, then tip into the bubbling coconut milk with a good pinch of salt. Pop on a lid. Turn the heat right down. Very gently simmer for 8 mins till all the liquid has been absorbed. Take off the heat. Steam, lid on, for 5 mins till the rice is cooked.

Thinly slice the spring onions., discarding the roots and any ragged greens. Roughly chop the peanuts. Taste the pork and add more sugar or a pinch of salt if you think it needs it. Serve with the coconut rice and garnish with the peanuts, coriander leaves, spring onions and wedges of lime to squeeze over.

On the hob^ Add the onion to the pan and cook gently for 6 mins, stirring often, till golden.

Add the garlic, ginger and Thai red curry paste to the pan and fry for 1 min. Add the pork back to the pan with 1 tsp caster sugar, 2 tbsp tamari and 200ml of the coconut milk (keep the rest for later). Pop a lid on the pan and cook for 45 mins, stirring now and then.

When the pork has 30 mins left to cook, finely shred the spring greens. Chop the purple sprouting broccoli into 2cm lengths, leaving the leaves on. Finely chop the coriander stalks and roughly chop the leaves, keeping them separate. Add the spring greens, broccoli, coriander stalks and half of the leaves to the pork and stir. Cook for 10-15 mins till the veg is tender but has a slight bite.

Pour 400ml water and the remaining 200ml coconut milk into a medium pan and bring to a simmer. Rinse the rice under cold water, then tip into the bubbling coconut milk with a good pinch of salt. Pop on a lid. Turn the heat right down. Very gently simmer for 8 mins till all the liquid has been absorbed. Take off the heat. Steam, lid on, for 5 mins till the rice is cooked.

Thinly slice the spring onions., discarding the roots and any ragged greens. Roughly chop the peanuts. Taste the pork and add more sugar or a pinch of salt if you think it needs it. Serve with the coconut rice and garnish with the peanuts, coriander leaves, spring onions and wedges of lime to squeeze over.

Taste the pork and add more sugar or tamari if you think it needs it. Serve with mounds of the coconut rice and garnish generously with the peanuts, coriander leaves, spring onions and wedges of lime to squeeze over.