This recipe for miso mushroom pasta is hearty and delicious. It was inspired by Andy Erikson’s Leviathan Wine, which creates a Cabernet-based blend every vintage from a range of vineyards across Northern California.

This miso-glazed aubergine dish is vegan, simple and delicious. The crispy tempura that tops it is light and crispy and very satisfying. I spent quite some time trying different methods while developing the recipe, trying to create a tempura that is crisp and tasty and easy to make. The flavours come together nicely. Be sure to check out my tempura guide in the recipe cards.