Apologies for the lack of posts – I’ve been away for a week. But I’m back with a vengeance, and racing through the remaining four items from my Riverford meat box to make up for lost time. I started this week with a recipe I’ve always wanted to cook – ma-po tofu, which requires minced beef or pork. I’ve never tried this Szechuan dish; my knowledge of Szechuan food is limited, but I did pass through the Szechuan province once and recall a very spicy cuisine where everything was literally swimming in red chilli oil. Continue reading
