- 1 onion
- 1 pepper
- 2 aubergines
- 1 chilli
- A thumb of ginger
- A pack of unsmoked lardons
- 1 star anise
- A bag of white basmati rice
- A handful of chervil
- 1 tsp olive oil (optional)
- Sea salt
- Freshly ground pepper
- 550ml hot water
- Deep frying pan or wok
- Kitchen paper
- Measuring jug
- Small pan with a lid
- 1.
Peel and chop the onion. Halve the pepper. Scoop out the seeds and white bits. Chop it. Trim the aubergines. Chop into chunks. Slice the chilli – flick out the seeds for less chilli heat. Peel and finely chop the ginger.
- 2.
Heat a deep frying pan or wok till smoking hot. Add the lardons. Stir fry for 5 mins till golden. Enough fat should run from the lardons (if they start to catch add 1 tsp olive oil). Lift out of the pan with a slotted spoon. Pop on a plate with kitchen paper.
- 3.
Add the onion to the pan, adding a splash of water if it needs it. Stir fry for 5 mins till soft and glossy. Season with a little salt and pepper.
- 4.
Add the aubergines to the onions. Stir fry for 5 mins till golden. Fill the kettle and boil it.
- 5.
Add the chilli, ginger and star anise to the pan. Pour in 300ml hot water from the kettle. Pop the lardons back in the pan. Cover. Bring to the boil. Turn the heat right down. Simmer for 15 mins till thick. Stir every now and then while it cooks.
- 6.
Tip the rice into a small pan. Add 250ml hot water. Cover. Bring to the boil. Turn the heat down. Simmer for about 6 mins till all the water is absorbed.
- 7.
Take the rice off the heat. Leave to steam, lid on, for 2-4 mins to finish cooking the rice. Roughly chop the chervil.
- 8.
Taste the stir-fry. Season with a little salt and pepper if you think it needs it. Serve with the rice and chervil sprinkled over.