Miso Aubergine

Roast the aubergine on the middle shelf of your oven until browned and tender as well, 20-25 mins. Turn them after 15 mins. Meanwhile, halve, peel and thinly slice the red onion.

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Zest the lime and cut into wedges. Finely chop the coriander (stalks and all). Mix the miso, honey, soy sauce, sugar (see ingredient list for amount) and 1 tbsp of water per person together in a small bowl. Heat a large frying pan on medium heat (no oil). When hot, add the sesame seeds, toast until golden, 2-3 mins. Shake the pan every minute. Once toasted, pop half of the sesame seeds in another small bowl and add the other half to the miso soy mixture.

Stir the mayo in the bowl with the sesame seeds (not the miso bowl!) with 1 tsp of water per person. Mix with a fork until well combined. At this point, roast your broccoli on the top shelf of your oven until tender, and crispy, 10-12 mins. Pop your frying pan back on medium heat and add a drizzle of oil and the red onion, stir-fry until softened, 4-5 mins, stirring every now and then.