Prep Cook Serves 15 min 10 min 4–6
350g aubergines, stem ends trimmed
3 tbsp rapeseed oil 150g green peppers, cut lengthways into 1cm-wide strips
1 spring onion, peeled and sliced on an angle into 6mm pieces
1 medium garlic clove, finely chopped
1 tsp fresh ginger, peeled and finely chopped
1 tbsp soy sauce
1 tbsp sake
1 tbsp brown rice miso
Cut the aubergines lengthways into 1cm-thick slices. Stack the slices and halve lengthways. Cut those pieces across, in half or thirds – they should be similar in length to the green peppers.
In a large frying pan or wok, heat the oil over a medium-high heat. Add the peppers and stir-fry until tender – about two minutes. Transfer to a bowl with a slotted spoon.
Add the spring onion, garlic and ginger to the pan and stir-fry over a low heat for about a minute. Increase the heat to medium, toss in the aubergine and continue to stir-fry until cooked through but not melting – about three to five minutes. Stir in the soy sauce and sake, and immediately lift the pan off of the heat. Swirl the pan around Brown rice miso has a slightly sweeter flavour, but white or red would also work for a second or so to evaporate the liquids. Fold in the cooked green pepper and miso. Smooth the miso around the vegetables with a heatproof spatula so they are evenly coated. Japan the Cookbook by Nancy Singleton Hachisu (Phaidon) is published on 6 April Prep Cook Serves 5 min 10 min 2-4
1 tbsp olive oil
Salt and black pepper 1 pinch saffron strands 2 tbsp water
1 handful basil leaves Juice of ½ lemon
Cut the courgettes lengthways into thin strips about 8mm thick. Heat the butter and oil in a large, heavy-based frying pan. Once the butter begins to foam, lay the courgette strips in the pan and cook over a medium heat for a few minutes until they start to brown. Turn them over, season and continue to cook for a minute. Add the saffron and water, and cook for a couple of minutes more, until the butter has taken on the golden colour of the spice. Tear in the basil leaves, pour the lemon juice over the top and serve at once. Fern Verrow: Recipes from the Farm Kitchen by Jane Scotter and Harry Astley (Quadrille)