Wolfgang Puck serves up lamb chops with aubergines (eggplants) and a coriander and mint vinaigrette on Saturday kitchen.

The ingredients for the marinated lamb chops are: 225ml mushroom soy sauce, 225ml mirin, 600g lamb chops and Asian-style salad of rocket, grated daikon and grated carrot, to serve.

For the coriander and mint vinaigrette: 30g pickled ginger, 75ml vinegar from the pickled ginger, 1 tsp chilli paste, 1 free-range egg yolk, 1 tsp sriracha, 250g coriander leaves, 150g mint leaves, 225g sunflower oil, 1 tsp sesame oil, salt and freshly ground black pepper.

See recipes from Wolfgang in his book titled: Wolfgang Puck Makes it Healthy: Light, Delicious Recipes and Easy Exercises for a Better Life, available from Amazon now