Chicken and Roasted Aubergine Noodles

Season the aubergine with salt and pepper. Drizzle with oil, toss to coat, then roast on the top shelf of the oven until golden, 20-25 mins. Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chicken and fry, stirring regularly, until golden all over and cooked through, 8-10 mins.

Pop the honey, miso, tahini, soy sauce and the water (see ingredients for amount) into a medium bowl and mix together with a fork. Season with pepper. When the aubergine has 5 mins left in the oven, add the noodles to the boiling water and cook for 4 mins. Once cooked, drain in a sieve, pop back in the pan and drizzle with a little oil to stop them from sticking together

Once the aubergine is out of the oven, stir it into the pan with the chicken. Add the garlic and a pinch of chilli (add less if you don't like too much heat). Stir and cook for 1 min, then add the sauce you just made. Stir to coat, then leave on medium-high heat to bubble for 30 secs, until slightly reduced.

Add the noodles and half the coriander to the pan with the chicken and aubergine. Toss together to combine until piping hot, then remove from the heat.