Bobby Chinn cooks a tasty looking lemongrass chicken and aubergine and warm spring onion vinaigrette on Saturday Kitchen live.

Bobby says: “Cooking aubergine over a open flame gives it a delicious smokey flavour which complements the freshness of spring onions and lemongrass”

Bobby makes his dish with chicken thighs: 4 chicken thighs, skinless and boneless, 4 tbsp chopped lemongrass (very finely chop the bottom part of the lemongrass), 2 tbsp vegetable oil and 1 tsp fish sauce.

The ingredients for the smokey aubergine: 1 Japanese long aubergine, 10g finely chopped shallot, 1 tbsp chopped spring onion (green part only), 1 shallot, sliced into rings and sea salt.

For the spring onion vinaigrette: 75g pickling liqueur (equal quantities of caster sugar and water, flavoured with a smashed garlic clove), 75g Vietnamese chilli paste.

For the fish caramel sauce: 35g dark palm sugar and 2 tbsp fish sauce.