Preheat the oven to 200°C/400°F/Gas mark 6, please.

Then the slicing. Chop the tomatoes into quarters. Chop the onions into eighths and separate the layers too, then slice the ginger and chop the tips of the garlic cloves but leave their skins on.

Transfer to a roasting tray and drizzle with the olive oil and half of the spices. Massage the veggies and season with a bit of salt and

pepper, then roast in the oven for 30 minutes.

Next, grab the blocks of tofu and drain the water from them. Tear them into bite-sized chunks so they look almost chicken-y. Get a

large Tupperware container out, add the cornflour into that, as well as the tofu chunks. Season with salt and pepper, then close the lid and shake it so all the pieces of tofu are coated and happy.

Add the tofu chunks to another tray, spray with oil, then whack in the oven for 20 minutes, flipping them over halfway through.

Final step. Get a large frying pan on a low heat and add the coconut milk along with the hot water and the remaining spices. Mix well and let it bubble away so it starts to thicken up a bit and the spices start to activate. Pop the miso paste in and stir.

Squeeze the garlic cloves out of their skin (use oven mitts as they’re hot) into the frying pan, and now take the roasted veg and pop it into the spiced coconut milk. Stir in the veggies and, once they’ve mingled with the milk, add the crispy tofu pieces. After a few minutes, you should end up with a thick and reduced curry with loads of beautiful roasted veggies. Finish with some fresh coriander, lime juice and I like a bit of crispy chili oil too. Serve with some cooked rice or maybe a naan.