Aubergine, miso, brassicas

For miso mixture:
Blend all ingredients together until smooth. Pass through a fine-mesh sieve and reserve.

For aubergine terrine:
Peel and slice all the aubergines. Season with salt and place on a flattened tray. Bake for 30 minutes, until golden brown. Assemble the aubergine terrine. Using a pastry brush, rub the miso mixture into the slices of baked aubergine and make layers on top of each, using a square terrine tray. Repeat the process until all aubergine is gone. Wrap the tray and cover it and then bake for 40 minutes. Rest overnight, then remove from the tray and portion.

For green onion oil:
Make equal weights of vegetables to sunflower oil and, in batches, blend on full speed for 3 minutes. Pour out the oil into a tray, on an ice bath. Repeat the method until all the vegetables and oil are used up. When cold, place into a superbag and hang in the fridge overnight. Hang at an angle, so that the following day, after resting, we can retain the oil and leave the water.

For broccoli & spinach puree:
Bring enough water to the boil to cover the spinach and wilt. In a separate saucepan, place the broccoli and dashi crystals and cover with boiling water. Cover with a lid and boil on a high heat. When the broccoli is completely soft, add in the spinach. Blend until smooth, incorporating the remaining cooking juices, so a wet, glossy puree consistency is achieved. Pass through a fine-mesh sieve and immediately chill over ice.

Adjust the seasoning, if required.

For brassicas:
Using a paring knife, separate small florets from the broccoli and Romanesco. Blanche them in seasoned, boiling water and then refresh in ice-cold water.

For serving:
Using a Japanese BBQ, cook one portion of the aubergine terrine and the blanched broccoli and Romanesco. Make a circle of the room temperature broccoli purée in the middle the plate. Place the hot aubergine on one side and the BBQ broccoli and Romanesco on the other side. Garnish with seasonal edible flowers and finish with green oil.