Slow-cooked miso maple pork with aubergines & chilli mushrooms

Preheat the oven to 200ºC, gas mark 6 and prepare the pork according to pack instructions. Line a large baking tray with foil, add the aubergine on 1 side and drizzle with the oil and season with a pinch of salt. Set the pork tray on the other side and cook for 25 minutes.

Meanwhile, cook the rice according to pack instructions. Heat the sesame oil in a frying pan over a medium heat, then add the salad onions. Fry for 2-3 minutes, then add the mushrooms and chilli garlic sauce and cook for 4-5 minutes more, until cooked through and piping hot.

When the pork and aubergine are cooked, remove from the oven. Slice the pork into 4 thick slices. Add the pork and its juices to the aubergine with the sachet of sauce. Return to the oven for 5-6 minutes, or until the aubergine is cooked through. Serve over rice garnished with the sesame seeds and chilli mushrooms.