Pop all the miso sauce ingredients in a pan, bring to the boil then take off the heat.

Meanwhile, deep fry the aubergines and then dip the courgettes and artichokes in egg white, then flour and fry until crispy. Season with sea salt.

Blanch the edamame beans in boiling water for 1 minute and drain.

To serve, spoon the vegetables onto plates, drizzle over sauce  then garnish with lime wedges, sesame seeds and herbs.