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

Halve the aubergine lengthways, keeping the stem attached. Score the flesh deeply in a criss-cross pattern, taking care not to cut through the skin.

Put the aubergine halves, skin-side down, onto a large lined baking tray. Drizzle with oil and season with salt and pepper.

When the oven is hot, roast the aubergine on the top shelf until golden brown and soft, 25-28 mins.

Meanwhile, remove the spring rolls from the packing and pop onto another baking tray.

When the aubergine has 15 mins remaining, bake the spring rolls on the middle shelf until golden and piping hot, 12-14 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a medium bowl, combine half the soy sauce, half the sesame seeds, the rice vinegar and sugar for the dressing (see pantry for amount). Add the cucumber and toss together. Set aside.

In a medium bowl, whisk the egg (see pantry for amount) until combined and season with a pinch of salt and pepper.

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

Pour the egg into the frying pan and cook for 30 secs without stirring, then gently stir, making sure the egg doesn't stick to the bottom of the pan, 2-3 mins.

Once cooked, remove from the pan to a bowl and set aside for now. IMPORTANT: Ensure egg whites are fully cooked.

When the aubergine has 2-3 mins remaining, drizzle over the teriyaki sauce and spread evenly over the cut sides. Return to the oven until sticky and glazed, 2-3 mins.

Return the (now empty) frying pan to medium-high heat with a knob of butter or a drizzle of oil if you'd prefer.

Once melted, add the garlic and fry until fragrant, 1 min.

Break the rice up in the packet, then add the rice and water for the sauce (see pantry for amount) to the garlic and fry until softened, 2-3 mins.

Stir in peas, remaining soy sauce, ketjap manis and half the sweet chilli sauce to the pan and fry, stirring occasionally, until the sauce has absorbed into the rice, 2-3 mins.

Stir in the cooked egg, then remove from the heat.

Spoon your fried rice into a small ramekin or bowl. Press down with a spoon, then carefully turn the rice out onto your plate. Repeat with the remaining rice.

Serve the scored aubergine and sesame cucumber salad on the side. Sprinkle the remaining sesame seeds over the aubergine.

Serve the spring rolls with the remaining sweet chilli sauce for dipping.