Yellow Thai Style Coconut Noodle Soup

Pop the aubergine onto a baking tray. Drizzle with oil and the honey (see ingredients for amount), then sprinkle over the Indonesian style spice mix. Season with salt and pepper and toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a medium saucepan on medium-high heat. When hot, add the yellow Thai style paste and stir-fry until fragrant, 1 min. Add the coconut milk, water for the sauce (see ingredients for amount), vegetable stock paste and peanut butter. Bring to a boil, then lower the heat and simmer for 10 mins.

While the soup simmers, zest and halve the lime. Once it has simmered for 10 mins, add the noodles and the pak choi. Cook until tender, 4 mins. TIP: Add more water if the noodles soak up the liquid too much. Meanwhile, zest and halve the lime.

Taste the noodle soup and season with salt, pepper and the juice and zest of half the lime.