All calm on Wareing front

Undated Handout Photo of Harissa glazed aubergine, peanuts, coriander and chilli as cooked by Jeananne Craig, with Tredwells restaurant owner Marcus Wareing at his restaurant, in Covent Garden, during a masterclass with him and his head chef, Chantelle Nicholson. See PA Feature FOOD Wareing. Picture credit should read: PA Photo/fergusburnett.com. WARNING: This picture must only be used to accompany PA Feature FOOD Wareing.
Undated Handout Photo of Harissa glazed aubergine, peanuts, coriander and chilli as cooked by Jeananne Craig, with Tredwells restaurant owner Marcus Wareing at his restaurant, in Covent Garden, during a masterclass with him and his head chef, Chantelle Nicholson. See PA Feature FOOD Wareing. Picture credit should read: PA Photo/fergusburnett.com. WARNING: This picture must only be used to accompany PA Feature FOOD Wareing.

Marcus Wareing’s latest restaurant is slap bang in the middle of London’s Theatreland, but his kitchen is a drama-free zone.

A former protege of the famously fiery Gordon Ramsay, the top chef has exacting standards.

But the spotless kitchen of Tredwell’s, the West End restaurant Wareing opened last September, is an oasis of calm.

Wareing admits he has mellowed - something the father-of-three puts down to professional happiness, mastering the work-life balance, and becoming a permanent fixture on the MasterChef judging panel last year.

“The MasterChef directors direct you, all the film crew, all the sound men and all the contestants in a very different way to how chefs direct a kitchen,” he notes. “I’ve used and absorbed some of their expertise and calm direction to be able to create my own way of approaching my team.”

Fancy having a go at one of Tredwell’s dishes? Here is a fabulous recipe using aubergine .

Ingredients

1 small aubergine, cut into 6 pieces lengthways

2tbsp rapeseed oil

1/2tsp sea salt

For the Harissa Glaze:

50g rose harissa paste

30g agave syrup

20ml water

1tsp lemon juice

Pinch sea salt

For the dressing:

75g coconut yoghurt (try Co Yo Natural Coconut Milk Yoghurt, £3.49, Waitrose)

1/2 lime, zest and juice

Pinch table salt

To serve:

50g roasted, salted peanuts, roughly chopped

Coriander cress (or fresh coriander)

1/4-1/2 red chilli, finely sliced

Method

lPreheat the oven to 180C/350F/Gas mark 4. Heat a char grill, char grill pan or griddle pan until hot. Brush the aubergine with the oil and season with the salt. lGrill well on each side then place on a foil-lined tray and into the oven to finish cooking for 15 minutes.

lMix the harissa paste, agave, water, lemon juice and salt together and set aside.

Mix the yoghurt with the lime juice, zest and salt, set aside.

lRemove the aubergine from the oven and brush liberally with the harissa mix, then place back in the oven for five minutes.

lTo serve, place the aubergine on a large plate and dot the yoghurt around, sprinkle with peanuts and chilli and garnish with the coriander.