A recipe note: Natsu soba

All I’m craving in this heat is cold soba and very minimal cooking, although sometimes I want a bit more than just a salad. Soba or somen are your answers. I do honestly just love cold somen with mentsuyu, maybe a bit of nori and spring onion if I’m feeling up for it but there’s something about loads of toppings on the soba that just hits the spot.

Yes, you have to grill aubergine and no you can’t just roast it - you want the skins to get all smoky, but you can add a couple to the BBQ when you next do one and keep it in the fridge for times like this or even to make baba ganoush if you’re going a completely different direction.

Grill aubergines on an open flame until blackened and soft then put in a bowl and cover with a plate or cling film until cooled and the skins are peelable.

Chop shiso, myoga and spring onions for topping - I know myoga can be hard to find in London so you can skip this or do thinly sliced ginger!

Boil soba according to packaged instructions and rince throughly after.

While this is happening, make mentsuyu by mixing the mentsuyu sauce with cold water. Mine is a bit weak in the video, so add more to taste

Plate, add all the toppings as well as katsuobushi, grated ginger and sesame seeds. Add ice and pour the soup.