Lunch Box: Caramelised Aubergines and Coconut Cucumber Salad

Slice the aubergines into 3cm chunks. Bash the ginger and garlic. Thinly slice the cucumber, add to a strainer and toss with a good pinch of salt. Thinly slice the chilli. Pick the coriander leaves and discard the stems.

Set a large frying pan over medium heat. Once hot, add the coconut and toast, stirring for 2-4 mins, until nicely golden. Transfer onto a plate and set aside.

Return the pan over high heat with a generous glug of olive oil. Once hot, chuck in the aubergines and cook for 5–7 mins, until golden.

Pour in the coconut water and soy sauce, then drop in the garlic and ginger. Bring to the boil, turn the heat down to medium and let it simmer for 10–15 mins until the aubergines are softened and jammy.

Mix the cornflour with the water until smooth, then pour into the aubergines. Stir together and let it come back to the boil. Cook for 2–4 mins until thickened. Season with salt and pepper. Add a splash more water if it’s too thick.

Taste the cucumber. If they’re too salty, rinse under cold water and drain well. Toss with the juice of the lime, most of the desiccated coconut (saving a sprinkle for the garnish) and a drizzle of olive oil. Season with again, if needed.

Reheat the rice according to pack instructions and divide between your lunch boxes. Remove the ginger from the aubergines, then spoon over the rice and add the cucumber salad. Finish with a sprinkle of toasted coconut, chilli and coriander.

Once cooled, box up and pop in the fridge, ready for tomorrow’s lunch - they’ll keep for up to 3 days.