Sticky Honey and Sambal Aubergine Stir-Fry

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

Halve, peel and thinly slice the red onion. Trim the pak choi, then thinly slice widthways.

When the aubergines have 10 mins left, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the onion and pak choi and fry until just soft, 3-4 mins. Continue to stir while the veg cooks.

Stir in the ginger, garlic & lemongrass puree. Fry for 1 min.

Stir the sambal, soy sauce, honey and water for the sauce (see pantry for amount) into the veg. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Bring the sauce to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 5-6 mins.

While the sauce simmers, roughly chop the coriander (stalks and all). Crush the peanuts in the unopened sachet using a rolling pin.

In a small bowl, combine the coriander, peanuts and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set your dressing aside.

When the aubergine is cooked, stir it into the sauce along with the butter (see pantry for amount).