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Scott Hallsworth’s Japanese miso aubergine recipe is an utter delight, with the silky, melting flesh of the aubergine coated generously in an intense den miso sauce, served with tangy pickled mooli. This simple vegetarian recipe is bound to become one you return to again and again – fortunate, then, that any leftover den miso sauce can be stored in the fridge for up to two weeks. This recipe appears in our first ever cookbook, Great British Chefs, available to buy on Amazon.
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