Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

When hot, add half the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add ¼ tsp salt and the water for the rice (see pantry for amount) and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, trim the aubergine, then cut into roughly 2cm pieces.

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 25-30 mins. Turn halfway through.

While everything cooks, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, add the carrot, rice vinegar and sugar for the pickle (see pantry for amount). Season with salt and pepper, toss to coat, then set aside to pickle.

Next, trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pak choi and stir-fry until just soft, 3-4 mins.

Once the pak choi has softened, add the remaining garlic and cook for 1 min more. Season to taste, then remove from the heat and cover with foil to keep warm. 

When the aubergine has finished roasting, drizzle over the miso paste, honey and sesame oil. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

In a small bowl, combine the sambal (add less if you'd prefer things milder) and mayo (see pantry for amount).

Pour the juice from the pickled carrot into the rice. Use a fork to combine and fluff up the grains, then share between your bowls.

Top the rice with the miso aubergine, garlic pak choi and pickled carrot in separate sections.

Drizzle over the sambal mayo and sprinkle over the peanuts to finish.