Mince or chop the garlic. Thinly slice the spring onions and separate the green tops from the whites. Thinly slice the peppers. Chop the aubergine into 1cm cubes.

Add 3 tbsp of sunflower oil to the pan and heat it up. Fry the aubergine cubes for about 4-5 mins on high until starting to brown, season well with salt and pepper. Add the pepper and fry for another 6-8 mins until the aubergine is browned and crispy on all sides and the pepper is nicely charred. Add more oil as you need to make sure the vegetables get brown and caramelised.

Remove the vegetables from the pan and set them aside in a bowl.

Add 2 tbsp of oil to the pan and turn it down to medium. Add the fresh chilli and dried chilli (if using) along with your spring onion whites and garlic. Fry for about 3 mins until starting to crisp up. Add the ketchup, soy sauce, maple syrup and stir for 30 seconds to cook and combine the sauce. Add the vegetables and sesame seeds into the pan and fry for another 2 mins until well coated. Taste and season with salt and pepper.

For the miso butter bean mash, drain the beans and add them to a blender with the miso and oat/soy milk. Blend until almost smooth.

Heat the butter in a pot over low heat. Add the butter bean mash to the pot and stir until the mash and butter have combined and the mixture has heated through.

To plate, spread the mash over two plates and top with the sticky aubergine. Finish with the remaining spring onion greens and roasted nuts.