coal roasted aubergine, red miso, feta, toasted cashew

loads of highs and low in terms of flavour and texture, this one packs a punch and stands up to any of the meats.

we cook the aubergines directly onto the smouldering hot coals in their skins. the trick is to rotate as little as possible to keen the vegetable intact. once cooked and pliable to the touch, the skins are peeled and the vegetable allowed to marinate overnight [aubergines are like sponges and have a wonderful way of taking on whatever marinade they are subject to]. we marinate ours in dark soy sauce, honey, garlic, ginger.

after their overnight marination, they are roasted in the oven to order with a red miso butter blitzed with gochujang [fermented Korean chilli paste] until it melts into the vegetable and slightly caramelises on the edges.

finally, the aubergines are garnished with crushed feta, butter-roasted cashews, a balsamic reduction and spring onion. loads of highs and lows, as we say.

allergens | gluten, dairy [r], nuts [r], sulphites [r],soya