Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.

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.

Roast the aubergine on the top shelf until soft and golden, 18-20 mins. Turn halfway through.

While everything's roasting, trim and thinly slice the radishes.

Roughly chop the coriander (stalks and all).

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

In a medium bowl, combine the sliced radishes, sliced carrot and cabbage mix, rice vinegar, sugar (see pantry for amount) and half the sesame oil. Sprinkle in half the coriander and toss to coat.

In a small bowl, combine the miso, maple and remaining sesame oil. Set aside for later.

When everything's ready, place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.

If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 mins.

Drizzle the miso-maple sauce over the cooked aubergine and toss until completely coated and glazed.

Share the baos between your plates, spread the mayo (see pantry for amount) inside, then fill with the aubergine and the remaining coriander. Sprinkle over the crushed peanuts.

Serve the sesame wedges and radish slaw alongside.