I absolutely love spicy food – and I don’t just mean chilli spice. Aromatic flavours are just as lovely; I have a particular soft-spot for ginger, cumin and coriander. This recipe was inspired by a recent trip to a modern Chinese restaurant in London, where I had a cumin-spiced lamb dish. I’ve fused this influence with Mexican-style tacos and shredded cabbage. What’s not to love?
You can find the full recipe for these Szechuan-style spicy cumin beef tacos in my latest Evening Standard column. Enjoy!