Lemongrass chicken and aubergine


Cooking aubergine over a open flame gives it a delicious smokey flavour which complements the freshness of spring onions and lemongrass.


For the chicken thighs

For the fish caramel sauce

For the smoky aubergine

For the spring onion vinaigrette

  • 75g/2½oz pickling liqueur (equal quantities of caster sugar and water, flavoured with a smashed garlic clove)
  • 75g/2½oz Vietnamese chilli paste

To serve