Chef's table: All together now for the best batch
Susan Jane Murray’s latest tome, Clever Batch, is a love song to batch cooking. Here she shares three of her favourite recipes to whip up now, and enjoy all week
Aubergine Rendang
I have completely bastardised lamb rendang, and man, did it work. I use 75 per cent less red meat than the traditional recipe and lob in lots of aubergine and gojis.
Goji berries look like teensy chillies in the rendang and will scare the bejaysus out of your guests. These teensy gnarled berries hide most of their beauty. Gram for gram, one serving of goji berries ...
