Aubergine and sweet potato lasagne

Heat the oven to 180°C fan/200°C/gas mark 6.

Place the aubergine slices on one baking tray, and the sweet potato slices on another. Even better if you can fit them both on one.

Sprinkle with the dried oregano and salt and drizzle with light olive oil.

Roast for 25 minutes until tender and starting to brown, swapping the trays over halfway through.

Meanwhile, heat a drizzle of oil in saucepan and add the onion with a pinch of salt. Cook until starting to soften. Add the garlic and chilli flakes and cook for a further minute.

Add the tomato puree, chopped tomatoes, red wine vinegar, vegetable stock and sugar and simmer for 30 minutes until you have a nice and thick sauce. Stir through a handful of torn basil leaves and the ground almonds and check for seasoning.

In an ovenproof dish, start with a layer of sweet potato and top with some sauce. Then add a layer of aubergine and top with sauce. Continue until all ingredients are used up, ensuring you finish with a sauce layer on top. Sprinkle over the flaked almonds and bake for 25 minutes.

Serve with fresh basil torn over the top, and a salad on the side if you wish.