Satay Aubergine and Roasted Broccoli with Chicken Thigh

Meanwhile, pop the broccoli florets onto another large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Roast on the middle shelf until crispy and slightly charred, 10-15 mins.

Meanwhile, pop a medium saucepan (with a tight-fitting lid) on medium-high heat with a knob of butter (if you have any - or just use a drizzle of oil).
When hot, add the shallot and cook until softened, 3-4 mins, stirring occasionally. Add half the garlic and stir-fry for 1 min. Stir in the rice, veg stock paste and the cold water for the rice (see ingredients for amount) and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid.
Leave the rice 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).

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the pak choi and season with salt and pepper. Stir-fry until tender, 3-4 mins, then add the remaining garlic and cook for 1 min more.
Once cooked, transfer to a bowl and cover to keep warm.

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil. Add the yellow Thai style paste and stir-fry until fragrant, 1-2 mins.
Stir in the coconut milk, peanut butter, and sugar (see ingredients for amount) and bring to the boil. Simmer until thickened, 2-3 mins.
Remove from the heat and squeeze in some lime juice and season to taste.

Just before everything is ready, reheat the sauce if necessary.
Fluff up the rice with a fork, then stir through the pak choi and lime zest. Spoon into your bowls and top with the roasted aubergine, and broccoli.
Spoon over the satay sauce.TIP: Add a splash of water if it's a little thick. Serve with the lime wedges for squeezing over. Enjoy!