Theo Michaels served up tasty chimichangas (Asian style burritos) on Steph’s Packed Lunch.

The ingredients are: 150g vermicelli rice noodles.

For the filling are: 15ml olive oil, 500g pork mince, 1tbsp cornflour, 3 cloves garlic, peeled and chopped, 3 inches fresh ginger, peeled and grated, 1 red chilli, chopped, optional, 30ml fish sauce, 15ml dark soy, 15ml sesame oil, optional, 1 lime, juiced, Pinch salt and caster sugar, 10g fresh coriander, chopped and 10g fresh mint, chopped.

To serve: 8 large tortillas, 60ml vegetable oil, 1 medium free-range egg, whisked, 60ml sweet chilli sauce to serve, ½ iceberg lettuce, shredded and Bag of green salad.

See recipes by Theo in his book titled: Orexi!: Feasting at the modern Greek table available from Amazon now.