XO Glazed Aubergine Rice Bowl

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 18-20 mins. Turn halfway through.

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1⁄4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

While everything cooks, cut the Tenderstem® broccoli into thirds.

When the aubergine has around 10 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the Tenderstem® and stir-fry for 2-3 mins.

Add the young pea pods and a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

Meanwhile, in a jug, mix the cornflour, XO sauce and honey until combined into a thick paste. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Add in the water, a little at a time, until you have a smooth mixture.

Crush the peanuts in the unopened sachet using a rolling pin.

Once the broccoli is cooked, add the sauce to the pan and simmer until thickened, 1-2 mins. Remove from the heat. If the sauce is too thick, add a splash of water to loosen. 

Once the aubergine has finished roasting, add it to the veg pan and mix to coat.

Taste and season with salt and pepper if you feel it needs it. Add a splash more water if it looks a little dry.

When everything's ready, fluff up the rice and share between serving bowls. 

Top with the stir-fry and spoon over any remaining sauce from the pan.

Drizzle with the sriracha sauce and sprinkle over the crushed peanuts to finish.