This delicious recipe is very easy to prepare and cook and leftovers warm up very nicely! Add a few chillies if you fancy a bit more bite. Serve with a tangy sambal (find our recipe for pineapple & cucumber sambal here) or sweet chilli sauce. Serves 4 as starter or light meal, or make extra small ones as canapes!

• 500g pork mince

• 200g tinned crab (or 2 tins), drained

• 1 stalk lemongrass

• 4 cloves garlic

• 1 medium onion or 3 shallots

• 50ml creamed coconut (put the rest of the carton in the freezer for another recipe!)

• 1 tsp brown sugar

• 2 tbsp fish sauce

• 2 eggs, beaten

• handful chopped coriander

• 3 small chillies, finely chopped (optional

• 12 slim rings of butternut squash (avoiding the part with seeds!)

1. Blend the onion, garlic and lemongrass to make a paste.

2. Add this to all the other ingredients except the butternut squash and combine well, adding a good grind of black pepper.

3. Make 12 balls and chill until required.

4. Place each ball on a piece of squash (this prevents it from sticking) and steam for 20-25 minutes.

5. Serve warm as suggested above.