Filipino braised vegetables with shrimp paste (Pinakbet)

1. Cut the aubergine into large batons, the squash into 2 cm cubes and the green beans into 5 cm pieces; leave the okra whole.

2. Chop the onion, garlic and ginger and dice the tomatoes.

3. In a pan fry the onion, garlic and ginger in the oil, add the tomatoes and cook for 3 minutes until they break down.

4. Stir in the shrimp paste, fry for 1 minute, then pour in the water; add the squash and braise covered for 5 minutes.

5. Layer the aubergine, green beans and okra on top and braise covered without stirring (just shake the pan) for 8-10 minutes until the vegetables are tender but not falling apart; season with fish sauce and pepper.

6. Serve hot with rice as a side dish or a light meal on its own.

Tip: The signature dish of the Ilocos region; its name means "shrivelled", as the vegetables braise in their own juices. Traditionally bitter melon goes in too – add one if you find it.