For the glaze:
250mg miso paste
250g soft brown sugar
150ml cream Sherry
30g smoked paprika

For the butter bean soup:
1 Spanish onion (finely sliced)
500g butter beans
2 tbs miso paste
2 tbs cumin powder
Half bunch coriander

1 aubergine
Finely chopped raddish
Puffed rice


For the glaze:
Bring miso, sugar and Sherry to a high simmer, reduce by half and until thickened and add paprika

For the butter bean soup:
Sweat onions for 20 minutes, add butter beans, miso and cumin. Cook for a further 10 minutes. Add coriander and blitz in a blender to form a smooth soup like texture. Season to taste

For the aubergine:
1 aubergine cut into thirds then scored on both sides

Fry in deep fat fryer, turning occasionally so both sides turn light brown in colour. Take out and place on a tray. Add miso glaze on one side and place under grill (to form the sticky glaze).
Plate onto the butter bean soup and finally garnish with a little coriander, some puffed rice and a little finely chopped radish.

Features more veg
Features more veg
Has a low carbon footprint
Has a low carbon footprint