Preheat the oven to 200°C fan. Halve each aubergine lengthways and, keeping the stem intact, make 2 more lengthways cuts starting about 2cm away from the base of the stem to create 3 legs.

Place the aubergine, cauliflower and chickpeas on a large baking tray, scatter over the chilli flakes, a good pinch of flaky sea salt and drizzle generously with olive oil.

Roast for 30-35 minutes until tender and lightly charred.

To make the satay sauce, place the garlic, ginger, lemongrass, maple syrup, curry powder, peanut butter, coconut milk and 200ml water in a high-speed blender and blitz until smooth.

Pour into a saucepan set over low heat and simmer for 20-25 minutes, stirring frequently, until reduced by about half.

Remove from the heat, stir in half the lime juice and season to taste.

Meanwhile, cook the rice according to packet instructions.

Remove the rice from the heat and steam dry with the lid on.

To serve, pile the fluffy rice onto a large serving dish or platter.

Pile the roasted vegetables on top, followed by the herbs, lime zest and the remaining lime juice.

Add a pinch of sea salt flakes and chilli flakes if you like.

Pour over some of the satay sauce and serve the rest on the side.