Lancashire Hot Pot Goes to Sichuan
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!
1 hour 50 minutes