Gourmet on-the-go

By Judy Joo Serves 4 | Prep 12 mins | Cook 20 mins 450g Japanese or Korean aubergines 2 tbsp soy sauce, plus extra as needed ½ tsp mirim 2 spring onions, thinly sliced 1 tsp grated garlic 1 tsp kkaeso

My mum and dad used to own a caravan in Devon. One of the highlights of our trips was visiting the local fishmonger, where we would buy a selection of fish, shellfish and crab to cook a seafood feast.

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