‘Strange flavour’ spinach and peas
The description does not, in fact, refer to how things might taste– it’s the name of a Sichuanese sauce. The sauce keeps very well in the fridge and is uncommonly good over all sorts of things, so by all means make more of it, if you like. And if you happen to have any some Sichuan peppercorns to hand, then you could do a lot worse than toast them, then grind and sprinkle a little on top at the end for their uniquely tingly kick
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