Slice the aubergine lengthways 1cm thick, then across into 1cm-wide strips. Remove the air-fryer shelf, scatter the aubergine into the drawer and cook for 15 minutes at 200ºC, shaking halfway.

Peel and finely slice the garlic. Quarter the pak choi lengthways. When the time’s up, pull out the drawer, scatter in the garlic and peanuts, spoon over the sweet chilli sauce, then shake to coat. Add the pak choi alongside and cook for 5 minutes at 200ºC, or until the aubergine is soft and sticky.

In a bowl, cover the noodles with boiling water to soften them, and leave aside. Trim the spring onions, and finely slice with the chilli. Click apart the lettuce leaves. Pick the herb leaves.

Drain the noodles and add to the drawer with most of the chilli and spring onions, the chilli oil and balsamic. Toss together well, season to perfection, then tip into a serving bowl. Add the lettuce leaves on the side, scatter over the remaining chilli and spring onions, along with the herb leaves, then serve.

ENERGY 461kcal FAT 13.4g SAT FAT 1.8g PROTEIN 15.3g CARBS 69.9g SUGARS 24.1g SALT 1.2g FIBRE 11.8g