Barbecued bavette & spring onions on Sriracha aioli from Service: One Day in a Restaurant, Over 150 Recipes to Cook at Home (page 53) by Anna Hedworth

  • caster sugar
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  • Szechuan pepper
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Allow to marinate for an hour, or overnight if you have time. Can substitute ground cayenne pepper for Szechuan pepper; and boneless chicken thighs, lamb rump, or courgettes for bavette steaks.

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Accompaniments: Lovage, chilli & anchovy salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for an hour, or overnight if you have time. Can substitute ground cayenne pepper for Szechuan pepper; and boneless chicken thighs, lamb rump, or courgettes for bavette steaks.

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