‘Don’t poncify Christmas,’ he says if I dare suggest anything remotely inconsistent with the turkey-stuffing-potatoes-brussels of his early years in Northern Ireland. Facebook Twitter Pinterest Yotam Ottolenghi’s Szechuan pepper lamb with steamed aubergine. In a spice grinder or mortar, blitz or grind the cumin, Szechuan pepper and chilli to a coarse powder. Potato gratin with coconut, chilli and limeThis is lighter than a dauphinoise or boulangère, so works very well with the fatty lamb. To serve, toss through the coriander and the remaining ginger and spring onions, and sprinkle over a quarter-teaspoon more salt.

Source: The Guardian December 08, 2018 09:31 UTC