Three cup lamb is one of the most classic dishes from Taiwan. I enjoyed this on my last day at Benny's in Koahsiung and it was so memorable!

I’m so addicted to these spicy little skinless sausages that I’m considering doing an entire series on all the different ways to serve them. Just as delicious as a hearty breakfast served with eggs, all the way through to combining with a butter bean cassoulet, they are about as versatile as the humble snag - but waaayyyy more delicious. Originating from North Africa, and traditionally long and thin, mine are more a variation on a lamb kofta, but naturally you can do whatever