Star anise, cloves, cinnamon, sichuan pepper and fennel seeds are the spices that make these lamb shanks in five-spice with tamarind and ginger so fragrant.
This Mexican-style corn soup is delicately spiced with garlic, chilli and cumin. The crunchy tortilla strips and jalapeños sour cream are both moreish, so make sure to have plenty on hand.
Tender lamb cutlets are just fabulous with baby beetroot and a dollop tzatziki. You can boil, steam or roast the baby beets, but roasting them brings out the flavour best.
A cross between mandarins and grapefruit, tangelos make a jam that's sweeter than marmalade yet still tart, thanks to the fruit's natural acidity. This jam is particularly good spooned generously over rice pudding.
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