Chilli Chicken Mince Lettuce Cups

Lettuce cups have a long history in Asian kitchens, where cool leaves are used to wrap up warm, savoury fillings so each bite has a contrast of temperature and texture. This version borrows that idea and gives it a peri-peri twist. The chicken mince cooks quickly, which is handy on a weeknight, and the capsicum and red onion keep their bit of bite so the filling never turns soft or stodgy.

A good food fact to know about avocado: it is one of the few fruits that does not ripen on the tree. It softens after picking, which is why a firm avocado from the shop can sit on the bench for a day or two and then turn creamy all at once. If yours is ripe and you are not using it straight away, leave the stone in the mashed portion and press cling film onto the surface before chilling. A squeeze of lime helps slow the browning too.

For lettuce, iceberg gives you the most reliable cups because the leaves are wide, sturdy and hold a spoonful of hot filling without folding. Cos is softer and sweeter, and it is lovely if you like a bit of flavour in the leaf itself. Whichever you choose, dry the leaves well after washing, or the juice from the lime and the moisture from the chicken will pool in the bottom of each cup.

If you have leftover chicken filling, keep it in a sealed container in the fridge and eat it within a day or so. It is good cold tucked into a wrap or spooned over rice, though the lettuce is best fresh. Reheat it gently in a pan with a splash of water so it does not dry out.

For something on the side, a bright salad works well. Citrus, Avocado and Red Onion Salad repeats the lime and onion notes in a gentler way, and a plate of Garlicky Lime Roasted Broccoli Florets adds some warm, toasty colour next to the cups. If you want the meal to feel a little more like a feast, a bowl of Citrus Quinoa Salad with Avocado and Edamame gives everyone something to pile into the leftover lettuce.