When two hotpots become one - here we have a fusion of a winter warmer from Lancashire and a celebratory dish from the Sichuan province of China. The lamb is flavoured with aromatic Chinese five spice and tongue-tingling Sichuan peppercorns, topped with cumin and chilli layered potatoes and served with simple sesame greens.
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POTATO SPICES: Toasted cumin, chilli flakes
GROUND SPICES: Star anise, fennel, cassia, cloves, toasted Sichuan pepper, ginger, garlic