• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
• Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Trim the aubergine, then cut into roughly 2cm pieces.
• Toss the aubergine with soy sauce and a drizzle of oil.
• Pop onto a lined baking tray. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn the tray halfway through.

• Meanwhile, trim and thinly slice the radish.
• Pop into a small bowl along with the apple cider vinegar, 1 tsp sugar and ¼ tsp salt (double both for 4p).
• Mix together and set aside, continuing to stir frequently.

• Toss the broccolini with salt, pepper and drizzle of oil.
• When the aubergine has 10 mins left to cook, place the broccolini alongside on the baking tray. 
• Return to the oven and roast until slightly charred, 8-10 mins.

• Meanwhile, trim and thinly slice the scallion.
• Add the ketjap manis, mayo, tahini and miso paste to a bowl.
• Stir well to combine.

TIP: Loosen the sauce with water to achieve your desired consistency.

• Divide the rice between bowls.
• Serve with the roasted aubergine, broccolini and pickled radish alongside.
• Drizzle over the umami mayo. 
• Scatter over the sliced scallion.