Wholewheat Spaghetti

a) Pop the aubergine and plum tomatoes onto a lined baking tray. b) Add a drizzle of oil and a sprinkle of salt and pepper. Toss together to evenly coat in the seasoning then arrange in a single layer. c) Pop the tray on the top shelf of your oven and grill until soft and starting to colour, 15-20 mins. Turn halfway through cooking.

a) In the meantime, heat a drizzle of oil in a large frying pan on medium heat. b) Add the sun-dried tomatoes and chilli flakes (just a pinch, these flakes are HOT). Cook for 2-3 mins.

a) Pour the water from your kettle into a large saucepan and bring back to the boil. b) Add the spaghetti and a good pinch of salt. Cook for 7 mins then add the asparagus. c) Continue to cook the spaghetti and asparagus for a further 4 mins. d) Drain in a colander then return to the pan off the heat. Drizzle over a little oil to stop the spaghetti sticking together.

a) While the spaghetti cooks, add the chopped tomatoes to the frying pan along with a good grind of pepper. b) Let the mixture bubble away on medium heat until the sauce is nice and thick, stirring occasionally, 5-10 mins. c) Once the sauce has thickened, stir in the grilled aubergine and plum tomatoes and half the parsley. Season to taste with salt and pepper if necessary.