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 )
Method
- Add all the ingredients into a mix bowl and stir to combine a smooth paste.
- Cut the aubergine into 4 wedges.
- Heat up a non-stick frying pan, add a splash of olive oil and caramelise both sides of the aubergine until golden.
- 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
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
Method
- In a medium sized pan add the all of part 1 listed above & cook on a medium heat.
- Once the lentils are tender & cooked drain the liquid & discard the onions, garlic.
- Bring a small pan to the boil & add the broad beans for 30 seconds then plunge into ice water, once cold peel the skin.
- In a pan add all of part 2 and gently heat and check for seasoning.
Broccolini
Method
- Bring a pan of shallow water up to a boil with a pinch of salt.
- Add in the broccolini and cook for 1-2 minutes until tender but with a little crunch.
- 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
Salt
Method
-
Peel the skin from the carrots.
-
Then using the peeler, peel thin long strands of the carrot until it’s peeled all the way down.
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Add the peeling into ice water.
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Drain the water & add the carrot strands to a paper towel to dry.
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Cut thin circle rings of shallot.
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Add to a mixing bowl with the lemon, olive oil, chopped coriander & salt.