RECIPES

Lemongrass chicken and aubergine

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

Ingredients

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