Teriyaki Aubergine Donburi

Preheat the oven to 180°C/ 160°C (fan)/ gas 4

Trim the green stalk[s] off your aubergine[s] and discard, then chop into bite-sized pieces

Peel and finely chop (or grate) your garlic

Add your basmati rice and 250ml [375ml] [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, add your shredded kale to a large baking tray with your toasted sesame seeds, a pinch of salt, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a drizzle of vegetable oil

Give everything a good mix up and put the tray in the oven for 10-12 min or until crispy – this is your kale seaweed

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

Once hot, add the chopped aubergine and cook for 6-7 min or until it's beginning to brown

Whilst the aubergine is cooking, trim, then slice your spring onion[s] finely, keeping the whites and greens separate

Top, tail and grate your radishes

Once the aubergine has browned, reduce the heat to medium, add the chopped garlic and cook for 1 min

Add your soy sauce, agave and mirin and cook for 2 min or until a sticky sauce has formed – this is your teriyaki aubergine

Combine the grated radishes and spring onion whites (reserve the greens for garnish!) in a bowl with your mayo and rice vinegar

Give everything a good mix up – this is your radish slaw