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Looking to liven up your barbecue repertoire? Scott Hallsworth injects an added earthiness and depth of flavour to his Korean-inspired barbecued lamb chop recipe by first hot smoking the cutlets over wood chips scattered with matcha green tea, serving them chargrilled alongside a smoky nasu miso (miso aubergine) and a spicy Korean miso sauce. Miso paste, matcha powder and gochujang – the spicy staple of Korean cooking – should all be available from Asian supermarkets or online.
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