Recipes from Andi Oliver's 'The Pepperpot Diaries' | Recipes | Foodism

Ingredients

• 3 aubergines, each cut into 8 large cubes
• Neutral oil, such as rapeseed or sunflower oil, for deep-frying
• 200g potato starch
• 2 tsp garlic powder
• 2 tsp ground turmeric
• Salt and freshly ground black pepper, to taste
• Grated zest and juice of 2 oranges
• 1 scotch bonnet chilli, bashed
• 1 long red chilli, bashed
• 10g dried chilli flakes
• 120g fresh ginger, peeled and sliced
• 3 whole garlic cloves, peeled
• 400g granulated sugar
• 2 star anise
• 2 tsp green cardamom pods
• Large handful of chopped coriander
• Grated zest of ½ orange