Preheat the fan oven to 180°C. Place the cashews in a mixing bowl and cover them with boiling water to soften.

Slice the 3 aubergines into 1 cm rounds. Arrange the slices on the large baking tray.

Drizzle the aubergine slices with 2 tablespoons olive oil and season with a pinch of flaky sea salt. Roast for 30–35 minutes, turning halfway through, until tender and golden.

Warm 1 tablespoon olive oil in the shallow casserole dish over medium heat. Add the sliced garlic and dried red chilli flakes, then cook for 2–3 minutes until golden.

Add the diced brown onion and a pinch of flaky sea salt. Cook for 10 minutes, stirring occasionally, until softened.

Stir the tinned cherry tomatoes, tomato purée, maple syrup and a pinch of flaky sea salt into the casserole dish. Rinse the tomato tins with 100 ml water and add it to the sauce.

Simmer the tomato sauce for 10–15 minutes. Cook until it has reduced by approximately half.

Drain the soaked cashews, reserving 100 ml soaking water. Add the cashews, reserved water, silken tofu, nutritional yeast, lemon zest and lemon juice to the blender.

Add 1 tablespoon olive oil, a pinch of flaky sea salt and black pepper to the blender. Blend until completely smooth, then adjust the seasoning if needed.

Remove the tomato sauce from the heat and fold in the roasted aubergine slices. Stir in the sliced fresh basil.

Pour the creamy cashew sauce evenly over the aubergine mixture. Scatter the sourdough breadcrumbs over the top and drizzle with the remaining olive oil.

Bake for 15 minutes at 180°C fan. Remove when the sauce is bubbling and the breadcrumb topping is golden and crisp.

Pour over the creamy sauce, scatter over the breadcrumbs and drizzle with a little olive oil.

Bake for 15 minutes, until bubbling and golden.