Lancashire Hot Pot Goes to Sichuan

Rated 5/5 from 2 Customer Reviews

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.

Adding a dessert blend? We'll email you the recipe once you've ordered!

20 minutes

1 hour 50 minutes

3/5

In stock
£3.25

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POTATO SPICES: Toasted cumin, chilli flakes

GROUND SPICES: Star anise, fennel, cassia, cloves, toasted Sichuan pepper, ginger, garlic

SESAME SEEDS*

*Allergens


  • 500g diced lamb or 800g lamb cutlets
  • 750g floury potatoes 
  • 2 medium onions
  • 4 pak choi or ½ a large Chinese leaf cabbage 
  • 1 tbsp flour
  • 1 tbsp sugar
  • 3 tbsp soy sauce (any type)
  • Hob and ovenproof casserole dish
  • Mixing bowl
  • Lidded frying pan

Product Rating (2):

/5

I love the choice of spices, bought a secret Santa pressie and really pleased.arrived fast,well packaged and as described 😺 there is always something new to try.

Helen Hughes

/5

Great to deal with, quick delivery and easy 5o follow recipes... If only they would do a Spicery Mulled Wine Pack for Xmas they would be perfect

Gary Bridge

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