Chinese Lamb Bisque

Prep everything first: chop the aromatics, measure the sweet and sour elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the lamb. Fry until deeply crisp and golden, then drain on paper and season straight away.

Stir in the sichuan peppercorns and the rest of the sweet and sour flavours, letting them cook out for a minute until fragrant.

Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped coriander and serve while hot.