Japanese Style Udon Curry

Pop your aubergine on a large baking tray in a single layer, drizzle with oil and season with salt and pepper. Roast on the top shelf of your oven until browned and tender, 20-25 mins.

Meanwhile, heat a drizzle of oil in a frying pan on high heat. Once hot add the mushrooms and stir-fry until really nicely browned. 5-7 mins. Reduce the heat to medium, then add half the garlic, half the miso and a third of the soy to the pan. Continue to cook stirring constantly until the mushrooms have soaked up the flavour , 1-2 mins. Once cooked, set the pan aside off the heat.

Heat a drizzle of oil in a medium saucepan on medium high heat. When hot, add the green beans and season with salt and pepper. Stir fry until charred and tender, 3-4 mins. Remove to a bowl and pop your pan back on medium high heat, add a drizzle of oil if the pan is dry, then add the onions. Stir fry the onions until soft and golden, 6-7 mins, stir in the remaining garlic and the curry powder and cook for 1 minute.

Add the flour to the mixture and cook, stirring for 1-2 mins, then pour in the water (see ingredients for amount). Bring to a boil, stirring continuously and cook until the sauce has thickened, 2-3 mins. Add the green beans, aubergine, sugar (see ingredients for amount) and remaining soy and miso, stir everything together.