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Grilled aubergine with miso vinaigrette and pickled plums
Fruit and vegetables
2 springs fresh
thyme
, leaves only
12
plums
, stones removed and cut Into eighths
large handful
fig
leaves, washed, cleaned and dried
1
aubergine
, sliced into 6–8 discs
150g/5½oz pickled button
mushrooms
, drained and sliced in half
150g/5½oz girolle
mushrooms
2–3 pickled
plums
(see above)
2
figs
(optional), cut into eighths
selection soft herbs, such as fresh flatleaf parsley,
coriander
, basil and chervil or edible flowers
Cooking ingredients
400ml/14fl oz
rice vinegar
200ml/7fl oz cider
vinegar
400g/14oz
brown sugar
100g/3½oz
sea salt
good pinch
fennel seeds
1–2
cinnamon
sticks
2
bay leaves
freshly ground
black pepper
1 litre/1¾ pints cider
vinegar
2 tbsp
rapeseed oil
, plus extra for drizzling
50g/1¾oz
miso
paste
30ml/1fl oz fig leaf
vinegar
(see above)
100g/3½oz
hazelnuts
, toasted
salt and freshly ground
black pepper
Back to recipe
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