Roast ginger chicken with slaw and aubergine recipe
 This delicious roast chicken dinner has a fresh twist as it is marinated in a spicy ginger coating and served with chilli aubergine. 6 garlic cloves, minced1 tbsp minced fresh root ginger6 tbsp gochujang paste250ml/9fl oz ginger beer 2 tbsp runny honey2 tbsp soy sauce 1.5kg/3lb 5oz whole chicken 6 garlic cloves, minced 1 tbsp minced fresh root ginger 6 tbsp gochujang paste 250ml/9fl oz ginger beer 2 tbsp runny honey 2 tbsp soy sauce 1.5kg/3lb 5oz whole chicken 50g/1¾oz gochujang paste4 tbsp runny honey2 tbsp sake 4 tbsp mirin 4 tbsp rice wine vinegar 50g/1¾oz gochujang paste 4 tbsp runny honey 2 tbsp sake 4 tbsp mirin 4 tbsp rice wine vinegar 1 aubergine, cut into batons2 free-range eggs, beaten200g/7oz potato starch (or potato flour)1 tbsp garlic salt 1 tbsp baking powder salt 1 red chilli, chopped, to garnish1 green chilli, chopped, to garnish2 spring onions, chopped, to garnish1 tbsp sesame seeds, toasted, to garnish1 tbsp Sichuan peppercorns, toasted and crushed, to garnish1 tbsp coriander seeds, toasted and crushed, to garnish 1 aubergine, cut into batons 2 free-range eggs, beaten 200g/7oz potato starch (or potato flour) 1 tbsp garlic salt 1 tbsp baking powder salt 1 red chilli, chopped, to garnish 1 green chilli, chopped, to garnish 2 spring onions, chopped, to garnish 1 tbsp sesame seeds, toasted, to garnish 1 tbsp Sichuan peppercorns, toasted and crushed, to garnish 1 tbsp coriander seeds, toasted and crushed, to garnish 2 green apples, cored and julienned½ white cabbage, finely sliced4 spring onions, finely sliced½ cucumber, julienned 1 lime, juice only ½ grapefruit, peeled and segmented 50ml/2fl oz soy sauce salt and freshly ground black pepper 2 green apples, cored and julienned ½ white cabbage, finely sliced 4 spring onions, finely sliced ½ cucumber, julienned 1 lime, juice only ½ grapefruit, peeled and segmented 50ml/2fl oz soy sauce salt and freshly ground black pepper Method To make the chicken, mix the garlic, ginger, gochujang, ginger beer, honey and soy in a bowl. Pour the ginger marinade all over the chicken and leave to marinate for a few hours before roasting. Preheat the oven to 200C/180C Fan/Gas 6. Roast the chicken for 1–1½ hours, checking it does not brown too much and covering with foil if necessary. The chicken is completely cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for at least 10 minutes. To make the chilli dressing, place all the ingredients in a small saucepan and bring to the boil. Cook until thickened and keep warm, ready to brush on the aubergines. To make the spiced aubergine, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Season the aubergine with salt and place the egg in a wide bowl. Mix the potato starch, garlic salt and baking powder together in a wide bowl. Dip the aubergine into the egg and then into potato starch mixture. Deep fry until golden and then transfer to kitchen paper to drain. Brush with the chilli dressing while still warm and sprinkle over the garnishes. To make the apple slaw, mix all the ingredients together in a bowl and season with salt and pepper. Carve the chicken and serve with the spiced aubergine and slaw. To make the chicken, mix the garlic, ginger, gochujang, ginger beer, honey and soy in a bowl. Pour the ginger marinade all over the chicken and leave to marinate for a few hours before roasting. To make the chicken, mix the garlic, ginger, gochujang, ginger beer, honey and soy in a bowl. Pour the ginger marinade all over the chicken and leave to marinate for a few hours before roasting. Preheat the oven to 200C/180C Fan/Gas 6. Roast the chicken for 1–1½ hours, checking it does not brown too much and covering with foil if necessary. The chicken is completely cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for at least 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Roast the chicken for 1–1½ hours, checking it does not brown too much and covering with foil if necessary. The chicken is completely cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for at least 10 minutes. To make the chilli dressing, place all the ingredients in a small saucepan and bring to the boil. Cook until thickened and keep warm, ready to brush on the aubergines. To make the chilli dressing, place all the ingredients in a small saucepan and bring to the boil. Cook until thickened and keep warm, ready to brush on the aubergines. To make the spiced aubergine, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Season the aubergine with salt and place the egg in a wide bowl. Mix the potato starch, garlic salt and baking powder together in a wide bowl. Dip the aubergine into the egg and then into potato starch mixture. Deep fry until golden and then transfer to kitchen paper to drain. Brush with the chilli dressing while still warm and sprinkle over the garnishes. To make the spiced aubergine, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Season the aubergine with salt and place the egg in a wide bowl. Mix the potato starch, garlic salt and baking powder together in a wide bowl. Dip the aubergine into the egg and then into potato starch mixture. Deep fry until golden and then transfer to kitchen paper to drain. Brush with the chilli dressing while still warm and sprinkle over the garnishes. To make the apple slaw, mix all the ingredients together in a bowl and season with salt and pepper. To make the apple slaw, mix all the ingredients together in a bowl and season with salt and pepper. Carve the chicken and serve with the spiced aubergine and slaw. Carve the chicken and serve with the spiced aubergine and slaw.