Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.

Trim and halve the aubergine lengthways, then cut each half into 2cm wedges.

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 25-30 mins. Turn halfway through.

Meanwhile, pour the boiled water into a large saucepan with  ¼ tsp salt on high heat.

Add the rice and cook for 10-12 mins.

Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to use.

While the aubergine and rice cook, peel and grate the garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Cut the lime into wedges.

In a small bowl, combine the sambal paste, honey (see pantry for amount) and half the soy sauce - this is your sambal dressing. 

Crush the peanuts in the unopened sachet using a rolling pin.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pepper and stir-fry until charred, 6-7 mins.

Next, add the garlic and Malaysian style paste. Fry for 30 secs. 

Stir in the cooked rice, along with the sweet chilli sauce and remaining soy sauce. Mix well so that the rice is coated in the spice paste. 

Stir the peas into the rice and cook until piping hot, 1-2 mins, then remove from the heat. 

Squeeze in some lime juice, season with salt and pepper. 

Once the aubergine is ready, remove from the oven and drizzle over the sambal dressing. Gently toss together. 

Share the rice between your bowls. Top the rice with the sambal aubergine and sprinkle over the peanuts. 

Serve any remaining lime wedges on the side for squeezing over.