Miso Baked Aubergine

Trim the aubergine and cut in half lengthways. Using a small sharp knife, score a criss-cross pattern in the flesh of each half, taking care not to cut all the way through (see photo). Halve the pepper and discard the core and seeds. Slice into thin strips. Put the aubergine halves (cut side up) and pepper slices on a foil lined baking tray, season with salt and pepper and drizzle with oil.

In a small bowl, mix together the miso paste, honey, soy sauce, mirin and sesame oil. Spoon half of this mixture over the aubergine halve, easing it into the cuts you made earlier. Set aside the remaining sauce. Bake the aubergine and pepper on the top shelf of your oven until the pepper is soft and charred and the aubergine is golden and sticky, 18-20 mins.

Meanwhile, trim the spring onions and thinly slice. Trim the cucumber then halve lengthways. Thinly slice widthways. Halve the chilli lengthways, deseed then finely chop. Roughly chop the coriander (stalks and all). Zest the lime then cut into wedges.

Put the cucumber and half the spring onion in a bowl along with a pinch of chilli. Add the rice vinegar, a pinch of salt and pepper and stir together. Set aside. A few minutes before the rice and veg are cooked, pour the remaining miso marinade you made earlier into a small saucepan and heat gently over a medium heat.