Aubergine Stir-Fry With Thai Basil, Lemongrass & Lime Leaf Oil

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat, once boiling, reduce the heat to low until very gently bubbling

Cook, covered, for 15 min, after 15 min, remove the pot from the heat and keep covered for a further 10 min before serving

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

Top, tail and chop your aubergine[s] in half lengthways, and slice on the diagonal into thick slices, then add the chopped aubergine to a large heat-proof bowl covered with cling film, put the bowl in the microwave for 5-6 min or until tender

Tip: Cooking for 4 or more? Microwave for 6-8 min!

Boil a kettle

Peel and finely slice (don't chop!) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and cut your brown onion[s] into thin wedges

Heat a large, wide-based pan (preferably non-stick) over a high heat with a very generous drizzle of vegetable oil

Once hot, add the chopped aubergine with a generous pinch of salt

Cook for 3-4 min or until slightly softened and charred

Once the aubergine is slightly charred, reduce the heat to medium-high

Add the onion wedges, chopped ginger, sliced garlic and chilli flakes (can't handle the heat? Go easy!) and cook for 2-3 min or until slightly softened

Add your cornflour and give everything a good mix up, then add your soy sauce with 250ml [320ml] [420ml] boiled water and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook, covered, for 5-6 min or until the sauce has thickened and the aubergine has softened

Once softened, add your cashews with your sambal (not a fan of spice? Just add a little!) and half your lemongrass & lime leaf paste and give everything a good mix up – this is your aubergine stir-fry

Meanwhile, grind most of your Thai basil (save a little for garnish!) in a pestle & mortar with a small pinch of salt to form a paste

Add a generous drizzle of olive oil with the remaining lemongrass & lime leaf paste and mix well – this is your fragrant lemongrass & lime leaf oil

Tip: If you don't have a pestle & mortar, chop the basil leaves very finely and mix with the olive oil