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Steak with miso aubergine and crunchy salad

Fruit and vegetables

1 fresh red chilli, finely chopped
1 carrot, peeled and julienned or coarsely grated
1 courgette, coarsely grated
¼ cucumber, coarsely grated
50g/1¾oz sugar-snap peas, finely sliced
50g/1¾oz purple sprouting broccoli, finely sliced
1 small red pepper, finely sliced
½ red onion, finely sliced
handful baby leaf spinach, washed and finely sliced
¼ small red cabbage, finely sliced
75g/2¾oz beansprouts
50g/1¾oz bamboo shoots
1 garlic clove
5cm/2in piece fresh root ginger, peeled
1 fresh red chilli, seeds removed and chopped
2 limes, juice only
2 large aubergines, cut into chunks
1 lime, juice only
2 tbsp chopped fresh coriander, to garnish
1 fresh red chilli, seeds removed and finely sliced, to garnish
1 small bunch fresh coriander, chopped
1 fresh red chilli, finely sliced

Tins, packets and jars

2 tbsp teriyaki sauce
1 tbsp chilli garlic sauce
50g/1¾oz water chestnuts, finely sliced
1 tbsp teriyaki sauce
1 tbsp crunchy peanut butter
pinch dried chilli flakes

Cooking ingredients

2 tbsp pomegranate molasses
2 tbsp treacle
1 tbsp sesame oil
2–3 tbsp olive oil
1 tbsp dark soy sauce
1 tbsp sesame oil
50ml/2fl oz sesame oil
2 tbsp sweet white miso
2 tbsp brown miso
2 tbsp soy sauce
2 tbsp honey
1 tbsp sesame seeds, to garnish
1 tsp black sesame seeds
1 tsp white sesame seeds
50g/1¾oz salted cashew nuts

Meat, fish and poultry

1kg/2lb 4oz best-quality centre cut fillet steak, trimmed
1 tbsp mirin
3 tbsp mirin

Other

1 tbsp palm sugar
4 tbsp sake

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