Lamb: Slice 300g lamb rump into thin strips and add to a bowl with 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp crushed garlic and 1 tsp chilli powder. Mix well and set aside. Heat a large pan to high heat and add 1 tsp canola oil. Cook the lamb for 2-3 minutes until cooked through and slightly charred. Remove and set aside.

Pickled veg: Grate 1 carrot and finely slice 1 cucumber. Add to a bowl with 2 tbs rice wine vinegar, 1 tsp sugar and ½ tsp salt. Toss well and set aside for at least 10 minutes.

Bao buns: Steam 4 bao buns as per packet instructions.

Assemble: Open the bao buns and spread with hoisin sauce. Fill with pickled carrot and cucumber, sliced lamb and fresh coriander. Finish with sliced spring onion and extra hoisin if desired.