Broken noodles with sticky aubergine and sambal oelek

1 Put the aubergine into a bowl, sprinkle the salt over it and leave it to sit for at least 30 minutes.

2 Rinse and gently squeeze dry before cooking. This both enhances the flavour and gets rid of any excess water.

3 Put the olive oil into a large pan or wok, then add the garlic to cook (without colouring) for a minute over a medium heat. Add the aubergine, then turn up the heat to high.

4 Cook for 10 minutes then add the sambal oelek, cashews, tomatoes and raisins and cook for another 15 minutes or so, until the aubergine almost completely breaks down into a spicy, almost chutney-like consistency.

5 Cook the noodles as per packet instructions, drain, then add to the aubergine, along with a half cup of the cooking water.

6 Season and serve with a scattering of fresh mint and coriander.