One-Pan Abalone with Horseradish Root and Bok Choy

Tex-mex-inspired comfort food: tender abalone paired with horseradish root and bok choy and white rice, finished with lovage and lemongrass and a hit of cinnamon. 1. Pat the abalone dry and season with sea salt, cinnamon. 2. Heat lard in a heavy pan and roast the abalone until it develops a deep golden crust, about 19 minutes. 3. Add horseradish root and bok choy to the pan and cook until just tender, stirring in lovage and lemongrass for fragrance. 4. Cook the white rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of tahini sauce and a scattering of string cheese before serving hot.