Kansas-Style Aubergine Ribs With Spicy BBQ Beans

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

Slice the green chilli[es] finely

Add the sliced chilli (can't handle the heat? Remove the seeds!) to a small bowl with half the cider vinegar (you'll use the rest later!), a small pinch of salt and 1/2 tsp [1 tsp] sugar

Mix everything together and set aside – this is your quick-pickled chilli

Trim the green stalks off the aubergines and cut each aubergine, lengthways into 6 [12] wedges

Thread 6 aubergine wedges onto 2 skewers, alternating between flesh and skin side up until you have a rack of aubergine

Repeat with the remaining aubergine wedges and remaining skewers until you end up with 2 [4] aubergine racks

Add the aubergine racks to a baking paper-lined baking tray (or two!) with a generous drizzle of olive oil

Season with a pinch of salt and put the tray[s] in the oven for an initial 18-20 min or until the aubergine is golden and softened

While the aubergine racks are in the oven, cut the potatoes (skins on) into wedges

Add the wedges to a separate baking tray with a drizzle of vegetable oil and a pinch of salt and put the tray in the oven for 20-25 min or until golden

Boil half a kettle

Combine the tomato ketchup with the cayenne pepper (not a fan of spice? Just add a little!), the agave, half the smoked paprika and half the tomato paste (save the rest for later!)

Add the remaining cider vinegar with the smoked sea salt flakes and give everything a good mix up – this is your Kansas-style sauce

Drain and rinse the cannellini beans

After an initial 18-20 min, remove the aubergine racks from the oven and pour over half of the Kansas-style sauce (save the rest for later!), spreading the sauce out evenly with the back of a spoon (or cooking brush!)

Return the racks to the oven for a final 5-6 min or until sticky – these are your Kansas-style aubergine ribs

Heat a medium sized pot over a medium heat with a little drizzle of olive oil, and once hot add the drained cannellini beans with the remaining smoked paprika and remaining tomato paste and cook for 1 min

Add 100ml [200ml] boiled water to the pot with the vegetable stock mix, the pickling liquid from the green chillies and 1 tsp [2 tsp] sugar

Cook for 4-5 min or until the sauce has slightly thickened – these are your spicy BBQ beans