Thai Massaman Style Curry

Pop the aubergine pieces on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until golden and tender, 20-25 mins.

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).

Heat a large frying pan over medium heat (no oil). Once hot, add the cashew pieces and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, remove to a bowl and set aside. Pop your pan back on medium heat and add a drizzle of oil.

Add the mushrooms to the frying pan, season with salt and pepper and stir-fry until golden brown, 3-4 mins. Add the garlic and massaman curry paste and stir together and cook for 1 minute. Then pour in the coconut milk, water (see ingredients for amount), vegetable stock paste and peanut butter. Stir to combine and bring to the boil, reduce the heat to medium-low and simmer until the mixture has reduced by half, 6-8 mins.