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.