David Carter served up a tasty coal-roasted aubergine with red miso butter, feta cheese and toasted cashew nuts on Saturday Kitchen.

The ingredients for the marinade are: ½ tsp sesame seeds, ½ tsp red chilli flakes, ½ tsp sesame oil, 10g minced garlic, 10g grated fresh root ginger, 25ml dark soy sauce, 50ml light soy sauce and 40g runny honey.

For the coal-roasted aubergine with cashews and feta: 1 aubergine, 1 tbsp butter, 30g cashew nuts, 40g feta, 1 tbsp balsamic glaze and ½ spring onion, chopped.

For the red miso butter: 150g butter, softened, 20g red miso paste , 1 tbsp mirin (or 15g caster sugar), 20g gochujang paste and 1 tsp rice vinegar.

See more vegetarian recipes in the book titled: Vegetarian Cookbook Simple & Quick: The 150 tastiest recipes available from Amazon now.