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

Trim the aubergine, then cut into roughly 2cm pieces.

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

Pop the aubergine and sweet potato onto a baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried thyme, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast the veg on the top shelf until soft and golden, 25-30 mins.

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips. 

Peel and grate the garlic (or use a garlic press).

Roughly crush the peanuts in the unopened sachet using a rolling pin.

Halfway through the veg cooking time, add the pepper to the same tray with a drizzle more oil if needed.

Return to the oven for the remaining cooking time, 12-15 mins.

Meanwhile, drain the prawns. Add to the veg baking tray and toss to coat. Return to the oven to cook for the final 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle. 

Meanwhile, put a deep saucepan (with a tight-fitting lid) on medium heat with a drizzle of oil.

Once hot, add the garlic and fry for 30 secs, then stir in the bulgur until coated, 30 secs.

Stir in the vegetable stock paste and water for the bulgur wheat (see pantry for amount). Bring to the boil and simmer for 1 min.

Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

While everything cooks, in a medium bowl, mix the West African style paste, hot sauce and peanut butter with the boiled water for the sauce (see pantry for amount). TIP: If your peanut butter has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Mix well until you have a smooth sauce, then add the sugar (see pantry for amount) and season with salt and pepper. Add a splash of water if it's a little too thick.

Roughly chop the coriander (stalks and all).

When the veg is roasted, drizzle over the honey (see pantry for amount) and toss together.

When everything's ready, fluff up your bulgur with a fork and stir through half the coriander.

Share the bulgur between your bowls. Pile your roasted veg and prawns on top and drizzle over the peanut sauce.

Sprinkle over the remaining coriander and crushed peanuts.