Mongolian Lamb Fondue

A lot of people are off work throughout February not only for half term, some are off to hit the mountains. This time last year I was overly excited with preparing my snowboarding trip to Austria. Because of work commitment (as well as I already had a holiday over Christmas in the Middle East), I am not gracing the Alps this winter. Snow holiday is the best combination of all - you get the sun, the night life, the adrenaline of racing down the mountain and of course the food. With some luck I am hoping to spend a season in the Alps comes next winter.

Yes, I am reminiscing the sun and snow in Austria and am slightly jealous of those who are off snowboarding/ skiing. An acquitance of mine showed me a picture of his meat fondue on Friday, and that's all I could think of all weekend - FONDUE. Let's make it into reality!

Instead of beef, I am having lamb, with a slightly oriental flavoured dipping sauce and broth.

Serves 2

400g lamb fillet (partially freeze for ease of slicing to paper thin)
1 clove of garlic, sliced
1 thumb of ginger, sliced
500ml chicken stock
2 tbsp dry cherry
1 tbsp fish sauce
Steamed rice
250g baby leaf spinach

For the dipping sauce:

4 tbsp light soy sauce
2 tbsp sesame oil
2 tbsp crunchy peanut butter
2 tbsp chilli sauce
1 clove of garlic, crushed
1 thumb of ginger, crushed

1. Wrap the lamb fillet with cling film and freeze for just over an hour.

2. Sharpen the knife, unwrap the lamb and slice the meat to paper thin.

3. In a saucepan, bring the stock, dry cherry, fish sauce, ginger and garlic to boiling point.

4. Set up the fondue set.

5. Transfer the stock into the fondue pot.

6. Cook the lamb fillet in the stock to suit your taste. Serve with dipping sauce.

7. The stock contains the essence of the meat, don't just pour it down the sink. Wilt the spinach in the stock.

8. Serve up a bowl of steam rice each and pour in the stock. Get tuck in!