Boil a pot of 700ml (exactly) of water in a pot with 1/2 tsp of salt, and pre-heat your oven to 200 degrees. Roughly chop the chestnut mushrooms. Roughly chop the coriander. Chop the aubergines lengthways into about 8 strips then chop into 3cm chunks. Remove the ends of the green beans and chop into thirds.

Put the rice into the pot of boiling water. Cover with a tight lid and place on the lowest heat for 10 mins. Take the pot off the heat to rest for 10 mins. Tip: Do not lift the lid from the pot at all during cooking and resting.

Coat the aubergine evenly in 3 tbsp of olive oil. Sprinkle over 1/2 tsp of salt and a generous amount of black pepper. Tip onto a baking tray and cook on the top shelf of the oven until slightly crispy (20 mins).

Heat a non-stick frying pan on medium-high heat. Without adding oil, put your cashews in the pan. Leave them for around 5 mins, shaking the pan constantly, to brown, then remove to one side. Tip: Watch your nuts like a hawk as they can burn easily.

Add 1 tbsp of oil to the empty frying pan together with the massaman curry paste. Stir the paste for 1 minute and then add the coconut milk and chestnut mushrooms. Once the coconut milk comes to the boil add the green beans and the peanut butter and turn the heat to low. Gently simmer for 10 mins.

Add the roasted aubergine into the curry mixture.

Fluff up your rice with a fork and add it to the pan with the massaman mixture in it. Gently fold the rice and three-quarters of the coriander into the sauce. Squeeze over the juice of the lime. Serve into bowls and garnish with the remaining coriander and cashews.