Scott Hallsworth'sTea Smoked Lamb with Spicy Korean Miso | FOUR Magazine
A delicious vegetarian recipe by Scott Hallsworth, this easy side dish pairs the subtle flavour of cauliflower with tangy yuzu juice and soy sauce.
Scott Hallsworth cooks his lamb chops recipe with a Korean barbecue twist, adding a spicy miso sauce, matcha tea smoke and smoky miso aubergine.
Aspara-bacon kushi recipe from Junk Food Japan by Scott Hallsworth | Cooked
Crunchy chicken kara-age buns with spicy mayo and cucumber pickle recipe from Junk Food Japan by Scott Hallsworth | Cooked
Tea-smoked barbecued lamb chops with spicy Korean miso by Scott Hallsworth
A delicious miso aubergine recipe by Scott Hallsworth, this Japanese side dish would also make a fantastic vegetarian dinner recipe when served alongside steamed white rice.
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Fried raspberry ice cream ‘harumaki’ with boozy shochu cherries recipe from Junk Food Japan by Scott Hallsworth | Cooked
Scott Hallsworth shares his sweet potato fries recipe, which are dipped in a soba-ko (buckwheat flour) batter then twice fried for a wonderfully crunchy texture.