Aubergine & Tenderstem Teriyaki With Veg-Packed Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked, then remove from the heat and set aside (lid on) to steam until serving

Meanwhile, trim the green stalk[s] off your aubergine[s] and chop into small bite-sized pieces

Add the chopped aubergine and Tenderstem broccoli to a baking tray (or two!) with a generous drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 15 min or until the vegetables are softened and lightly golden – this is your roasted veg

While the veg is roasting, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Combine the chopped ginger, rice vinegar and chilli flakes (can't handle the heat? Go easy) in a bowl with your toasted sesame oil, soy sauce and 2 tbsp [3 tbsp] [4 tbsp] brown sugar

Stir it all together – this is your teriyaki sauce

Once the rice is cooked, add your garden veg mix on top of the rice and put the lid back on for 3 min or until the vegetables are warmed through – this is your veg-packed rice

Once the roasted veg is done, heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add the roasted veg with the teriyaki sauce to the pan and give everything a good mix up

Cook for 2-3 min or until the sauce has reduced to a sticky consistency – this is your aubergine & Tenderstem teriyaki

Meanwhile, trim, then slice your spring onion[s] finely

Remove the aubergine & Tenderstem teriyaki from the heat and add your toasted sesame seeds to the pan