Steamed Lamb Bisque

Prep everything first: chop the aromatics, measure the chilli and sichuan pepper 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. Steam over simmering water until just tender and vibrant, then dress while warm.

Stir in the black vinegar and the rest of the chilli and sichuan pepper flavours, letting them cook out for a minute until fragrant.

Add the peas 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.