Make & stretch

These crowd-pleasing recipes from author and food stylist Megan Davies can be adapted based on what you’ve got, and the leftovers can be stretched into another easy meal

Honey, miso & soy aubergine with yogurt & coriander

I created this recipe when I had a big group of girlfriends to feed, almost half of them being vegetarians. It was served in a massive dish with serving spoons for everyone to help themselves, but would also work wonderfully as a plated dish. The key to this dish is cooking the aubergines for a long time. I’d also suggest serving with some Little Gem lettuce and cucumbers – it’s rich and punchy, so it pairs well with a refreshing leaf on the side.

Q Serves 4-6

4 aubergines 4 tbsp honey 6 tbsp red miso paste 3 tbsp soy sauce 3 tbsp vegetable oil 300g natural yogurt 30g chopped coriander 30g crispy fried onions 1 red chilli, deseeded and thinly sliced 1 tsp pul biber (see tip, right) 1 Heat the oven to 200C/180C fan/ gas 6. 2 Quarter the aubergines lengthways and put on a baking tray lined with baking parchment. Combine the honey, miso paste, soy sauce and oil in a bowl with some black pepper, then pour over the aubergines and rub the mixture in with your hands. 3 Roast on the top shelf of the oven for 1 hr, turning and basting three times. If the aubergines start to colour too much, cover with an upside-down baking sheet. You want them to get a deep caramelisation though, so don’t worry too much. 4 Meanwhile, season the yogurt with a pinch each of salt and pepper and spread over a large serving dish. 5 When the aubergines are very soft, sticky and well-coloured, pile on top of the yogurt, then top with the chopped coriander, crispy onions, chilli and pul biber. Spoon over any roasting juices, then serve.