Miso is a fabulous Japanese seasoning made from fermented soy beans and rice. It usually comes as a thick paste that has the most amazing salty, umami flavour. It is traditionally used to make miso soup, but the unbelievable savoury flavour can go so much further.
Spread the miso paste over aubergine halves that have been baked until tender in a hot oven. Cook in the oven for another 5 minutes and scatter over sesame seeds and sliced spring onions before serving.
Rub a mix of miso paste, soy, mirin and honey over some salmon steaks. Place under a hot grill and grill until cooked through, turning halfway. Serve with wilted spinach.
Mix the miso with vegetable stock in a saucepan and bring to the boil. Add udon noodles, sliced mushrooms and soft tofu. Cook until the noodles are tender, chuck in sliced spring onions and serve.
Pour the miso paste into a tempura batter mix well. Coat some large prawns and deep fry until crispy. Serve with light soy sauce and vinegar.
Whisk miso paste, soy sauce, lime juice and honey into a bowl. Pan fry a steak until charred and finely slice once rested. Mix the steak, a bag of salad and the dressing together and serve with a scattering of pumpkin seeds.