Smoky Aubergine Pasta

Heat a dry wide-based pan (preferably non-stick) on a medium heat

Once hot, cook the walnuts for 3 min or until lightly toasted, checking frequently

Meanwhile, cut the aubergine(s) into 1cm pieces, discarding the green stalk(s)

Once the walnuts are toasted, set them aside for serving and reserve the pan

Return the walnut pan to a high heat with 1 tbsp (2 tbsp) of vegetable oil

When hot, add the aubergine with a large pinch of salt

Cook for 5 min until the flesh is a deep golden colour, stirring minimally

Meanwhile, peel and finely slice the onion(s) for step 3 and boil a kettle for step 4

Transfer the darkened aubergine to a food processor, reserving a handful for garnish

Return the pan to a medium heat with 1 tbsp (2 tbsp) of vegetable oil 

Once hot, add the onion with a pinch of salt and cook for 5 min, or until translucent and softened, stirring occasionally

Meanwhile, add the pasta to a large pot of boiling water with a large pinch of salt (optional)

Cook on a high heat for 8-10 min, or until cooked but with a slight bite 

Reserve 200ml (300ml) of pasta water for step 7 and drain thoroughly for serving

Once the onion is soft, add 1 tbsp (2 tbsp) of sugar, the red wine vinegar, the Henderson's relish and 2 tbsp (4 tbsp) of water

Turn the heat down to the lowest setting and simmer the onions gently for a further 10-15min, or until they're sticky and most of the water is absorbed

Meanwhile, peel and roughly chop the garlic for step 7

Chop the dill finely (including the stalks)

Cut the lemon(s) into wedges

Reserve the dill and lemon for serving

Add the tahini, 200ml (300ml) of pasta water and the garlic to the aubergine already in the processor

Tip: Using the starchy pasta water helps to bind the sauce

Blitz everything until you reach the consistency of a chunky dip-this is your baba ganoush