Today is China's National Day and the start of a week long public holiday accompanied by ludicrous propaganda, so everything has ground to a halt. But I knew it was coming, so I stocked up and am in hiding.
Tonight, gave a duck breast a nice massage with toasted Sichuan peppercorns, chili flakes and sea salt and left it to think about that for about an hour. Then slowly pan fried it to pink while the rice cooked. Finished off with some garlic fried mushrooms - the first of the button mushroom season. And my spicy mango relish.
