1. Prepare a small pot with boiling water and place edamame inside. Cook for 3-6min, strain

2. Place edamame in serving bowl and sprinkle with sea salt provided

1. Remove pre-cooked sautéed mushroom from bag. In a small non-stick pan add 1 tablespoon of vegetable oil (not included) on a medium to high heat and bring to temperature

2. Place chopped spring onion and mushroom in the pan and sautee for approximately 3-5 min or until nice and hot

3. In a microwave place the bao’s on a plate (not touching each other), cling film lightly on top. Depending on the strength of your microwave (800w) cook for approximately 40 seconds or until the core of bao is hot. Then place rice paper image on the centre of each bao, cling film once more and cook for a further 20 secs

4. Assemble condiments - carrot pickle, Bubuarare, Maldon salt, hoisin mayo, cooked mushroom and bao on the table with small serving utensils

5. Assemble bao’s- easy steps place hoisin mayo, sauteed mushroom, Maldon salt, carrot pickle, bubu arare, sesame and spring onion

1. First, slice the aubergine in half, lengthwise. Then slice aubergine in 0.5cm pieces lengthwise

2. Get a pan going over a medium to high heat and add a generous amount of oil to coat the bottom of the pan. Place your aubergine steaks in the pan. Cook for a few minutes or until the sides begins to brown

3. Next, flip the aubergine over and cook with a lid on the pan on for 3-4 minutes – until the aubergine is cooked through, and the inside flesh has browned

4. Take your aubergine steaks out of the pan and place them on top of a foil lined baking sheet. Brush each piece generously on top with the miso glaze

5. Place in the oven and grill for 4 minutes on a med-high grill. The glaze on top should be bubbling

6. In a microwave place the bao’s on a plate (not touching each other), cling film lightly on top. Depending on the strength of your microwave (800w) cook for approximately 40 seconds or until the core of bao is hot. Then place rice paper image on the centre of each bao, cling film once more and cook for a further 20secs

7. Assemble condiments- daikon pickle, Bubuarare, Maldon salt, spring onion grilled aubergine and bao on the table with small serving utensils

8. Assemble bao’s- easy steps, place aubergine, Maldon salt, daikon pickle, spring onion, Bubuarare, sesame and enjoy!

1. Simply remove the lid from your mousse pot, grab a spoon and dig in!