Miso Baked Aubergine
Serves 4 

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.
Lentil & broad bean mix 
Part 1 
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.
  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.
Acidulated carrot salad
Baby carrots - 1 bunch 
White shallot - 2 in number 
Lemon - 1 / juice & zest 
Olive oil - 2 tbsp 
Chopped coriander - 1 tbsp 
  1. Peel the skin from the carrots.
  2. Then using the peeler, peel thin long strands of the carrot until it’s peeled all the way down.
  3. Add the peeling into ice water.
  4. Drain the water & add the carrot strands to a paper towel to dry.
  5. Cut thin circle rings of shallot.
  6. Add to a mixing bowl with the lemon, olive oil, chopped coriander & salt.