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Sichuan beef with bao buns and quick pickles

Fruit and vegetables

1 medium carrot, very finely grated (using a mandoline if possible)
10cm/4in length white turnip or daikon, grated to the same size as the carrot
1-2 tbsp potato flour
2 tbsp groundnut oil
3 garlic cloves, finely chopped
2½cm/1in piece fresh root ginger, finely chopped
1 red chilli, deseeded and finely chopped
3 small shallots, finely chopped
1 white onion, chopped into 1.5cm/½in squares
2 small carrots, sliced into 1cm/½in thick rounds
4 medium tomatoes, cores removed, sliced into quarters
1 tbsp chilli bean paste
bunch fresh coriander leaves
sliced spring onions

Tins, packets and jars

300g/10½oz plain flour

Cooking ingredients

2 tbsp rice vinegar
pinch flaked sea salt
pinch of caster sugar
30g/1oz sugar
¼ tsp salt
1 tsp dried yeast
1 tbsp fennel seeds, toasted
1 tbsp groundnut oil
pinch salt
pinch ground white pepper
1 large pinch Chinese five-spice powder
400ml/14fl oz stock made with 1 tsp bouillon powder
1 tsp sriracha chilli sauce
2 tsp soft brown sugar

Meat, fish and poultry

2 tbsp mirin
400g/14oz stewing beef brisket (preferably organic), sliced into bite-sized pieces

Other

180ml/6fl oz lukewarm water

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