Nasu Dengaku Style Miso and Honey Glazed Aubergine

Meanwhile, in a small bowl, combine the miso paste, honey and half the ketjap manis. Set aside your miso sauce. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Crush the peanuts in the unopened sachet using a rolling pin.

When the aubergine has 12-14 mins remaining, remove from the oven and spread 1 tbsp of the miso sauce over each aubergine half. Reserve the remaining sauce for later.

Return to the oven for the remaining time, 12-14 mins.

Meanwhile, juice half the lime and cut the other half into wedges.

Stir the lime juice from the lime half, sesame oil and remaining ketjap manis into the miso sauce.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sliced pepper and savoy cabbage. Stir-fry until softened and slightly charred, 5-6 mins.

Add the reserved miso sauce and udon noodles to the pan. Use a fork to gently separate the noodles, then toss together to coat the noodles in the sauce.

Stir-fry for a further 2-3 mins, then remove from the heat. Taste and season with salt and pepper if needed.