Honey Chantenay Carrots and Miso Aubergine

Pop the carrots and beetroot on a large baking tray in a single layer. Drizzle with oil and honey, then season with salt and pepper. Toss to coat, the spread out on the tray in a single layer.Pop the aubergine on a separate baking tray, drizzle with oil and miso paste. Season with salt and pepper. Toss to coat well and spread out in a single layer. Bake the beetroot and carrots on the top shelf and the aubergine on the middle shelf until both trays of veg are tender, 20-25 mins. Tip: Use more baking trays if necessary, you want the veg nicely spread out.

Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan with the stock powder and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Pick the mint leaves from their stalks and roughly chop (discard the stalks). Quarter the pomegranate (see ingredients for amount). Holding the pomegranate pieces over a bowl of water, scoop out the seeds into the bowl of water. TIP: Use a fork to do this, it helps to release the seeds. Scoop out the seeds and set aside. Discard the white pith.

Once the bulgur is cooked, fluff it up with a fork. Stir in three quarters of the mint (keeping a little for serving), and season with salt and pepper to taste.