Larb is a salad from Laos in which the dressing is king. It’s rare for a dish to tick all the flavour boxes, but larb is sweet, sour, salty, bitter and has bagfuls of umami. Here, aubergine, which is baked until the flesh is soft and creamy, sits alongside sticky rice, and both act as … Continue reading Aubergine larb with sticky rice and shallot and hazelnut salad