Kung Pao Chicken

Toast the Sichuan peppercorns in a dry pan then grind roughly in a pestle and mortar. Mix with the cornflour in a bowl and season well. Toss in the chicken and add the rice wine and 2 tablespoons of the soy sauce. Mix well until it is coated and sticky.

Whisk the rest of the soy sauce with the honey and vinegar to make a sauce and set aside.

Heat the oil in a large wok or frying pan (skillet) and fry the aubergines over a high heat for 10-12 minutes until they are golden and squishy. Add the red pepper, garlic, ginger and half the spring onions and fry for a few minutes more. Use a slotted spoon to transfer the vegetables to a bowl.

Tip away most of the oil in the pan and then return to a medium high heat. Add the chicken and chilli flakes and fry until golden all over. Return the vegetables to the pan, add the sauce and cook all together for 3-4 minutes until sticky and fragrant.

Scatter with peanuts, the remaining spring onions and serve with steamed rice.

To freeze: Cool completely and freeze in sealed containers for up to 3 months. Defrost fully then reheat in a hot wok until piping hot.