Sticky Sriracha Aubergine + Peanut Butter Noodles

Trim the aubergine and cut into large chunks. Add to a bowl with the cornflour, a drizzle of oil and a pinch of salt, then toss to coat.

Cook in the air fryer at 180°C for 20-25 minutes, turning halfway, until crispy. Alternatively, roast in the oven on a lined tray for the same time at 180°C fan / 200°C / 400°F.

Meanwhile, cook the edamame in boiling water for 2-3 minutes. Drain and run under cold water to cool.

Transfer to a bowl with the spring onion, coriander and sesame oil. Stir well and set aside.

For the sauce, mix the cornflour and water in a bowl, then stir in the garlic, sriracha, maple syrup, soy sauces and rice vinegar.

Pour the sauce into a pan over a low-medium heat and cook for 3-5 minutes until it thickens slightly. It should be silky and a little runny rather than too thick, so remove it from the heat once it lightly coats the back of a spoon, then add the cooked aubergine and gently toss to coat.

Meanwhile, cook the noodles according to packet instructions.

Divide the peanut butter, soy sauce, rice vinegar and maple syrup between two bowls and stir to combine. Use tongs to transfer the noodles directly into the bowls, adding splashes of cooking water to loosen the sauce.

Toss the noodles until fully coated, then top with the sticky aubergine and edamame salad. Spoon over any remaining sauce and finish with sesame seeds.