Satay Aubergine

Heat a glug of oil in a frying pan on high heat. Once hot, lay in the aubergine pieces on one of their cut sides. Season with salt and pepper and fry until each cut side is golden, 3-4 mins each side. TIP: Add a little more oil if you need to. Once browned, transfer the aubergine to a baking tray and roast on the top shelf of your oven until completely tender, 20-25 mins. 5 mins into the cooking time, pop the broccoli on the middle shelf to cook until crispy and tender too, 15-20 mins. Don't wash your frying pan - you'll use it for the sauce.

Meanwhile, heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the shallot and cook until softened, 3-4 mins, stirring occasionally. Stir in the garlic and cook for 1 minute, then pour in the water (see ingredients for amount) and the veg stock powder. Bring to the boil.

Stir in the rice, lower the heat to medium and pop a lid on the pan. 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 you’re ready to serve (the rice will continue to cook in its own steam).

Pop your frying pan back medium-high heat with a drizzle of oil (if the pan is dry). Add the yellow curry paste and fry until fragrant, 1-2 mins, stirring occasionally. Pour in the coconut milk and squeeze in the peanut butter. Add the sugar (see ingredients for amount), stir together and bring to the boil. Simmer until thickened, 2-3 mins. Remove from the heat and add a squeeze of lime juice. Taste and add more salt, pepper and lime juice if you feel it needs it. Set aside. Cut any remaining lime into wedges.