Richard Bainbridge served up tasty grilled aubergine with miso vinaigrette and pickled plums on Saturday Kitchen.

the ingredients are: For the pickled plums, 400ml rice vinegar, 200ml cider vinegar, 400g brown sugar, 100g sea salt, good pinch fennel seeds, 1–2 cinnamon sticks, 2 bay leaves, 2 springs fresh thyme, leaves only, freshly ground black pepper, 12 plums, stones removed and cut Into eighths.

For the fig leaf vinegar: 1 litre cider vinegar and large handful fig leaves, washed, cleaned and dried.

For the aubergine: 1 aubergine, sliced into 6–8 discs, 2 tbsp rapeseed oil, plus extra for drizzling, 50g miso paste, 30ml fig leaf vinegar (see above), 150g pickled button mushrooms, drained and sliced in half, 150g girolle mushrooms, 2–3 pickled plums (see above), 100g hazelnuts, toasted, 2 figs (optional), cut into eighths, selection soft herbs, such as fresh flatleaf parsley, coriander, basil and chervil or edible flowers, salt and freshly ground black pepper.

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