Miso-Glazed Aubergine

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil the kettle (used in steps 2 and 4)

Cut the aubergine(s) in half lengthways

Score the flesh quite deeply (in a diamond pattern) taking care not to cut through the skin

Cut the chilli(es) in half lengthways, scrape out the seeds with a teaspoon and chop finely

Combine the chilli(es), miso paste, soy sauce and honey in a small bowl

Fill the empty honey pot(s) with boiling water, screw the lid back on and shake

Add the honey liquid to the paste and mix thoroughly for the miso dressing

Spread half the miso dressing over the aubergines, cut side up (reserve the rest for step 8)

Put them in the oven for 25-30 min or until softened

Peel the potatoes and cut them all into roughly equal size (approx.4cm) chunks

Add the potatoes and salt (optional) to a pot of boiled water and bring to the boil

Boil for 15 min or until you can pierce them easily with a fork

Meanwhile, cut the pepper(s) in half and remove the stem, pith, and seeds

Slice the pepper(s) into strips, approx. 1 cm thick

Heat a wide-based pan with 1/2 tbsp (1 tbsp) of vegetable oil

When hot, add the pepper and cook on a medium heat for 10 min until softened and slightly charred

Once the potatoes are cooked, drain and mash them with a potato masher (or fork)

Add a large knob of butter, a splash of milk and the horseradish sauce

Mix well and season to taste 

Add a lid to keep warm until ready to serve

Chop the coriander roughly 

Slice the spring onions finely, discarding the root ends

Remove the peppers from the heat and stir in the chopped coriander and spring onions

Add the rice vinegar and sesame oil to the pan and toss to combine