Lime buttered corn with Mexican brown rice make a great side dish. Packed with flavour and nutrients, it’s no wonder corn is a staple in most Mexican dishes. Enjoy…
True to tradition, eggplant is the star of this Lebanese baba ganoush. Cooking in the oven gives the vegetables a soft smokiness and delicious, slightly crispy skin. Perfect for a…
TO DRINK: Earthy lamb loves Cabernet Sauvignon but the citrusy bite of the pickle needs the sweetness of some fruit, so try your Cab with a splash of…
Print Recipe Baby aubergine tempura with a sweet chilli dipping sauce Ingredients 170g flour 30ml (2 tbsp) cornflour a pinch of salt 375ml (1½ cups) sparkling water vegetable oil, for deep frying 12 baby aubergines, quartered or halved Sweet chilli sauce 60g (about 4) long fresh red chillies, trimmed 1 garlic clove, peeled 180ml white