1. Take the butter out and leave at room temp
2. Light the BBQ or use a grilled pan & oven
3. Rub the aubergine with olive oil and pierce with a fork
4. Once bbq is ready, place the aubergine on the grill
5. Make the butter by mixing the miso with the butter, then adding the fat
6. Once the aubergine is slightly blackened & soft (approx. 15 minutes), place in a bowl, cover with cling film and allow to cool down completely
7. Once cool, peel the aubergine, making sure you keep the aubergine in one piece
8. Place the aubergine on a small tray lined with baking paper
9. Slather the aubergine in miso butter and place back in the BBQ (4min)
10. Once caramelised and hot, bring back out of the oven and place little bits of sobrasada all over the aubergine, then place back in the bbq (1minute)
11. Take out of the oven, place on a warm serving plate, finish with chestnuts, chestnut honey & grated galmesan cheese
12. Eat!

Gambas al ajillo 

1. Place oil in a pan
2. Once hot, (not smoking!) add prawns
3. Season prawns with salt
4. Cook for one minute on one side
5. Flip prawns turn heat down then add garlic
6. After a minute take prawns out place in a warm bowl
7. Turn the heat up, just as the garlic is beginning to get a tiny bit of colour, turn heat down add parsley, lemon to the garlicy oil
8. Cover the prawns with the sauce
9. Eat

Prawn emulsion/mayonnaise 

1. In a bowl, add the egg yolk & mustard
2. Slowly pour the prawn oil and whisk to emulsify, adding a little drop of water if it gets to thick
3. Finish with the salt, lemon juice & Tabasco