Miso baked aubergine and broad bean & lentils, pickled carrot salad, broccolini by Kirk Haworth

Aubergine marinade 

1 Aubergine cut into 4 wedges 

Miso - 4 tsp 

Soy sauce - 2 tsp 

Sesame oil - 6 tsp 

Roast garlic - 2 cloves ( add one bulb of garlic on a tray in the oven at 180 degrees and cook for 30 mins until soft ) 

1. Add all the ingredients into a mix bowl and stir to combine a smooth paste.
2. Cut the aubergine into 4 wedges.
3. Heat up a non-stick frying pan, add a splash of olive oil and caramelise both sides of the aubergine until golden.
4. Rub the flesh with the miso paste & cook in the oven at 180 degrees for around 40 minutes until soft & tender.

Water - 1 litre 

Lentils - 200g

Onion - 1 halve 

Garlic - 2 cloves whole
Part 2 

Broad beans - 1 large handful 

Spring onions - 2 finely sliced 

Coriander - small handful chopped 

Miso marinade - 1 tsp 

Lemon juice - half 

Salt to taste 

1. In a medium sized pan add the all of part 1 listed above & cook on a medium heat.
2. Once the lentils are tender & cooked drain the liquid & discard the onions, garlic.
3. Bring a small pan to the boil & add the broad beans for 30 seconds then plunge into ice water, once cold peel the skin.
4. In a pan add all of part 2 and gently heat and check for seasoning.

Method 

1. Bring a pan of shallow water up to a boil with a pinch of salt.
2. Add in the broccolini and cook for 1-2 minutes until tender but with a little crunch.
3. Drain the water & dress with a pinch of salt and olive oil.

Baby carrots - 1 bunch 

White shallot - 2 in number 

Lemon - 1 / juice & zest 

Olive oil - 2 tbsp 

Chopped coriander - 1 tbsp 

Salt 

Method