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With its Japanese-Peruvian flavours, this dish is from the new branch of my restaurant Flesh & Buns, which specialies in Nikkei cuisine. That’s the cooking of the Japanese diaspora who’ve lived in South America since the 19th century. Peru has a long coastline, so seafood is abundant. A toban is the earthenware pot that’s traditionally used to cook and serve the dish, but you’ll be fine with a heavy-based pan that has a lid.


The Australian ex-Nobu chef has lived in London for years, where he’s been at the forefront of the burgeoning Japanese soul food scene. He made his name with the supercool Bone Daddies in Soho (now a mini-chain), which specialises in ramen soups served to a soundtrack of classic rock music. He later added the East-West fusion Shack-Fuyu to his empire before opening Flesh & Buns, specialising in steamed bao buns. The new flagship branch is in Fitzrovia.

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About delicious. Magazine

Join us this month at delicious. as we celebrate 20 years of River Cottage with Hugh F-W and friends. Plus, we have Peruvian-Japanese cooking from Flesh & Buns, a lamb dish that's doubly good – it’s a roast and a curry, three classic, comforting pies and Richard Bertinet’s brilliant breads. You’ll also find out how to host a successful dinner party and discover the truth about protein – why is it such a big deal? There’s also a beautiful Mother’s Day bake and all the expert know-how to take your cooking to the next level.