All across China, purveyors of shaokao (Chinese for BBQ) lure customers to their stalls with the tantalising smells of grilled meat and vegetables. Here we're using typical Chinese spices such as star anise and cassia along with black cardamon to coat succulent pork ribs, and cumin (or ziran - which arrived in China via spice routes from the Middle East) in the marinade for lamb chops before being charred on the BBQ.

Alongside there’s a pepper and potato dish called di san xian, an umami-laden chilli sauce, fragrant aubergines and a pickled cabbage salad sprinkled with sesame seeds.

AUBERGINE BLEND: Toasted Sichuan pepper, toasted cumin, smoked garlic, ginger, toasted sesame seeds
WHOLE SPICES: Black cardamon, cassia, star anise, chilli, white pepper
PORK SPICES: Chilli, toasted Sichuan pepper, white pepper, black cardamon, star anise, fennel, cassia, cloves
LAMB SPICES: Toasted Sichuan pepper, chilli, toasted cumin, smoked garlic
DI SAN XIAN BLEND: White pepper, toasted sesame seeds, garlic, ginger, chives
CHILLI SAUCE SPICES: Red pepper, chilli, garlic, onion
SESAME SEEDS: Toasted sesame seeds

*Allergens

• 6 lamb cutlets or chops
• 1.2kg pork ribs
• 600g new potatoes
• 1 medium red onion
• 2 cloves of garlic
• Fresh ginger - roughly chopped to make 1 tbsp
• 1 bunch of spring onions
• 2 aubergines
• 1 small Chinese cabbage
• 2 red peppers
• 105ml soy sauce (or tamari for a gluten-free version)
• 30g sugar
• 45ml vinegar (white wine or cider vinegar is best)
• 1 tbsp tomato puree
• Rice for 6 to serve