Matt Tebbut showcased a tasty aubergine and raisin curry with egg noodles and a tamarind and raisin chutney on Saturday Kitchen.

The ingredients are: large handful raisins , 2 tbsp vegetable oil, 6–8 baby carrots, trimmed , 2 aubergines, cut into sticks , 1 x 400ml tin coconut milk, ½ Chinese cabbage, cut into chunks , 6 tbsp oyster sauce, 6 tbsp soy sauce , 400g green beans, chopped , 3 bok choy, split into quarters, 6 spears Chinese broccoli , handful bean sprouts , 1 bunch Thai basil and 4 spring onions, sliced.

For the paste: 2 tbsp vegetable oil, 6 large red chillies , 1 tbsp chopped fresh ginger , 6 small round shallots , 10 garlic cloves, peeled and left whole , 50g blanched almonds , ½ tsp ground turmeric , 2 tsp shrimp paste , 2 lemongrass sticks, smashed and 6 lime leaves.

For the tamarind and raisin chutney: 2 tbsp vegetable oil, 1 onion, sliced or diced, 1 tsp paprika , 1 tsp ground coriander, 150g soaked and plump raisins , 1–2 tbsp tamarind paste and salt, to taste.

To serve: 2 nests medium dried egg noodles.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.