Scott Hallsworth cooks tea-smoked lamb chops, with miso grilled aubergine (nasu dengaku) and pickled daikon on Saturday Kitchen with James martin.

Scott marinates is Japanese style lamb chops using: ½ red onion, peeled and roughly chopped, small handful fresh coriander leaves and roots, 2 garlic cloves, peeled, 2cm piece of fresh ginger, peeled and roughly chopped, 1 long red chilli, roughly chopped and 20g sea salt.