Thai Red Aubergine Curry

Put 1 mug of rice, 2 mugs of boiling kettle water (600ml) and a pinch of sea salt into a deep non-stick pan on a medium heat, cover, and cook for 12 minutes.

Chop each aubergine into four chunky rounds and place on top of the rice for the last 8 minutes, keeping it covered.

Meanwhile, cut off the sinew, season the steaks with a small pinch of sea salt and a pinch of black pepper, then use tongs to stand them fat side down in a large non-stick frying pan on a medium-high heat, turning them on to the flat sides once crisp and golden.

Sear on each side, cooking to your liking – I like mine medium rare.

Trim the spring onions and slice 2cm thick, adding them to the pan to lightly char alongside.

Crush the peanuts in a pestle and mortar.

Move the steak and spring onions to a plate to rest.

Use tongs to add the aubergine slices to the frying pan, leaving the rice covered with the heat off.

Turn and char for 5 minutes, then stir in the curry paste, followed by the coconut milk and ½ a tin of water.

Boil for 8 minutes, or until the sauce is slightly thickened.

Fluff up the rice and divide between warm plates, then slice and add the steak, along with the spring onions and the aubergine.

Pour any resting juices into the sauce and spoon over.

Sprinkle with the nuts and serve with lime wedges, for squeezing over.