Scott Hallsworth cooks his lamb chops recipe with a Korean barbecue twist, adding a spicy miso sauce, matcha tea smoke and smoky miso aubergine.
Tea-smoked barbecued lamb chops with spicy Korean miso by Scott Hallsworth
Recipe by Scott Hallsworth as heard on Nine To Noon, Monday 26 June 2017
Barbecued miso poussin with lemon, garlic and chilli dip by Scott Hallsworth
A delicious beef fillet tataki recipe inspired by the Japanese tataki preparation, where meat is seared and quickly cooled to halt the cooking process. Served with ponzu sauce, this is a beautiful Japanese starter recipe.