Satay aubergine skewers

• aubergine↗1 large

  cut in half crosswise, then cut into 2cm batons

• sesame oil↗1 1/2 tbsp
• soy sauce↗1 1/2 tbsp

  plus an extra splash

• coconut cream↗250ml ml
• peanut butter↗4 tbsp
• garlic clove↗1

  grated

• ginger↗small knob of

  peeled and grated

• lime↗1

  juiced

• chilli flakes↗large pinch of
• coriander leaves↗handful of

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/ gas 4. Tip the aubergine batons into a roasting tin and toss with the sesame oil and soy, then spread out in a single layer. Roast for 20 mins until soft.

2. 2

   Meanwhile, make the satay sauce. Heat the coconut cream and peanut butter together in a saucepan over a medium heat. Add the garlic and ginger and bubble for 5 mins until thickened. Season with a splash of soy sauce and the lime juice to taste. Set aside. You will make more sauce than you need. The satay sauce will keep, covered and chilled, for up to three days. Reheat until piping hot.

3. 3

   Skewer the cooked aubergine on cocktail sticks and arrange on a serving platter. Drizzle over the satay sauce and scatter with chilli flakes and coriander. Alternatively, serve the sauce on the side for dipping.