Quick, easy recipes using Sichuan pepper – just keep in mind: less is more when it comes to this zinger.

FIVE-SPICE POWDER

Only the most traditional Chinese households (or food bloggers and/or super-fussy foodies) are still making their own (the spice is widely available from supermarkets). Still, it is quick and easy, and as always when making your own, you can adjust ingredient ratios to suit your own palate. Ingredients • 1 teaspoon Sichuan pepper • 3 teaspoons fennel seeds • 3 teaspoons star anise • 4 teaspoons ground cinnamon • ½ teaspoon cloves

Put ingredients in a pan. Roast over low heat until you can smell the spices. Once cooled, grind to a fine powder and store in an airtight jar.

PLUM SAUCE

There’s lots of variations of this versatile condiment. Some like it fruity while others prefer it sweeter or with a bit more zing. Make it more runny by adding a bit of water or soy sauce (if you want it more salty); others love the gooey stickiness. Use as a dip for dumplings and wonton, or spread on roast meat (duck and pork take to it particularly well). Partners well with homemade chilli sauce or jam. Ingredients • 1kg plums, stone & chop • 4 garlic cloves • 4 teaspoons grated ginger • 1 cup red wine vinegar • 1 cup brown sugar • 1 teaspoon five-spice powder • 1 teaspoon salt

Put ingredients in a pot and bring to a boil. Lower heat to simmer until plums are soft (30-40 minutes). Blend the mixture until smooth. Try it – it should be sweet, sour, salty and fruity – and adjust to taste. Once cool, bottle and refrigerate.