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IN SEASON MISO AUBERGINE


If you like Marmite or umami flavours, you’ll love this. Meat-eaters and aubergine-phobes will be converted by this dish.


Serves 1


1 large aubergine, around 300g FOR THE MISO MARINADE


2cm piece fresh ginger, peeled and grated 15g brown rice miso Half tsp honey 10–15ml rice or white wine vinegar 1 tsp sesame or rapeseed oil


FOR THE TOPPING 3 small spring onions Half tsp sesame seeds


1 Preheat the oven to 200C/ gas 6. Slice the aubergine in half lengthways, keeping the stalk intact. Cut into the flesh diagonally both ways (without slicing through the bottom) to form a cross-hatch pattern. Place in a baking dish.


2 Make the marinade by combining all the ingredients in a


Two night winter foodies break at Rick Stein's


this winter staying in one of Rick Stein’s stylish and coastal inspired rooms. With dinner included at Te Seafood Restaurant and at St Petroc’s Bistro, this is the perfect offer for devoted foodies in need of a winter get away. Te winter months in the small


R


coastal town of Padstow, have a pleasant charm with a calm and relaxed atmosphere. Take a serene walk along the coastal path aſter breakfast and enjoy the views of the still water on the Camel Estuary, or head to one of the nearby long golden sandy beaches to enjoy the crisp sea air. In the late aſternoon, retreat to the comfort of your cosy room to warm up and rejuvenate with the new collection of complimentary Porthdune toiletries by Jill Stein.


ight in the heart of Padstow’s town centre, enjoy a two-night break


With an international reputation for the finest fish and shellfish you will indulge in some of the most delightful dishes.


ST PETROC’S BISTRO Set back from the main harbour front, St Petroc’s Bistro is a cosy and modern space, warmed by vibrant artwork. On the menu, you will find a collection of tasty steaks, cooked to your liking on the grill. As well as a selection of fresh fish dishes such as fillet of hake and pan-fried seabass.


Tese natural products are fragranced with a blend of organic essential oils, leaving you feeling refreshed and relaxed ready for you to dine.


THE SEAFOOD RESTAURANT Enjoy dinner at the flagship Seafood Restaurant opened by Rick and Jill Stein in 1975.


WINTER BREAKS


This package includes a 2 night B&B stay with three course meal for two at The Seafood Restaurant and St Petroc's Bistro.


To book visit www.rickstein.com or call 01841 532700


small bowl. Use a pastry brush or the back of a spoon to spread the marinade over the cut length of the aubergines, pushing it into the gaps.


3 Snip the white parts of the spring onion over the top, reserving the green ends. Bake in the oven for 25–30 mins.


4 Serve hot from the oven or at room temperature, adding the green spring onion ends as a garnish on top.


5:2 Veggie and Vegan by Kate Harrison, published by Orion Books


DID YOU KNOW?


Aubergines are said to have arrived in Britain towards the end of the 16th century.


FOODLOVERMAGAZINE.COM | 29


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