Nick Nairn and Dougie Vipond served up a tasty rack of Scotch lamb with roast miso aubergine and sauce vierge on The Great Food Guys.

The ingredients are: 1 whole 8-bone rack of lamb, 1 large aubergine, 2 tbsp white miso paste, 2 tbsp mirin (Japanese rice wine), 2 tbsp honey, 4 cloves garlic, 2 red chillies, 30ml olive oil, 1 red pepper, 1 large tomato, 2 shallots, 1 tsp coriander seeds and 1 handful of fresh basil.

See recipes by Nick in his book titled: Nick Nairn’s New Scottish Cookery: 160 New and Traditional Recipes available from Amazon now.