Tandoori Spiced Aubergine

Cut the red onion in half through the root, peel and chop into small cubes (½cm is perfect!). Remove the core from the red pepper and chop into 1cm cubes. Peel and grate the garlic and ginger (or use a garlic press if you have one). Then peel the ginger using the edge of a spoon, and grate.

Put a saucepan on medium heat and add a glug of oil. Cook your onion and pepper for 3 mins with a pinch of salt. Add your ginger and half your garlic and cook for 30 seconds more. Stir in the turmeric and basmati rice and then pour in the water (amount specified in the ingredient list). Bring to the boil, then stir in the vegetable stock pot. Pop the lid on and cook for 10 mins. After 10 mins, remove from the heat and leave your rice, with the lid, on to finish cooking in its own steam for another 10 mins.

As your rice cooks, prepare the remaining ingredients. Remove the root from the spring onion and finely chop. Cut the cherry tomatoes into quarters. Roughly chop the coriander and mix with your spring onion, cherry tomatoes and your remaining garlic. Season with a pinch of salt and keep to one side. This is your salsa.

Mix the yoghurt with the nigella seeds.

When your rice is cooked, add half your salsa and gently stir it through your rice.