a pinch back for the pastry). Cut the aubergine into olive-sized chunks and mix them in.  Put the roasting tin in the oven and cook for 15 minutes. Meanwhile, halve the tomatoes.  Mix the tomatoes, garlic and thyme in with the shallots and aubergines and cook for another 15 minutes.  Lay the sheet of pastry on a baking sheet lined with non-stick parchment. Brush with  tsp oil and sprinkle with the last of the cumin seed. Crumple up the edges lightly to make a nest about the size of a side plate. Bake for about 4 minutes, until golden and crisp.  Pile the shallot and aubergine mixture into the nest. Mix the yogurt with 1-2 tbsp water to make a pouring consistency. Drizzle over the tart and top with basil leaves.  Cook the noodles according to the instructions on the packet, put them in a sieve and cool under the tap.  Toast the sesame seeds in a hot dry frying pan until golden. Squeeze the gunky contents of the miso soup sachet into a saucepan with 500ml boiling water. Add the soy sauce, mirin and ginger and bring to the boil.  Meanwhile, shave the carrot into long ribbons with a potato peeler.  Add the cabbage to the soup pan and simmer for a minute. Add the carrot and mushrooms and simmer for another minute. Stir in the beansprouts.  Drain the noodles and put them in the bottom of a large soup