Preheat the oven to 200C.

Bring a large pan of water to the boil and season heavily with salt, the rosemary, 2 tbsp of the curry powder and 2 tbsp garam masala. Carefully drop in the carrots and cook for 20-25 minutes, until just tender.

One tender, drain the carrots and pat try with a tea towel. Tip the carrots onto a roasting tray and toss with olive oil, the remaining curry powder and garam masala, a generous drizzle of honey and a pinch of salt. Toss to coat. Roast for 25 minutes until caramelised

Drain the chickpeas and pat them dry with a tea towel. Tip onto a large roasting tray and toss with olive oil, salt and the smoked paprika. Roast for 35 minutes until golden brown, turning halfway through.

Meanwhile, prep all your condiments. For the pickled mango, dice the mangos into cubes (tinned works fine too) and add them to a small mixing bowl or empty jar. Add the hot sauce, vinegar and sugar. Mix to combine and set aside.

For the cashew puree, in a blender or food processor, blitz together the soaked cashews, 20ml water, the yoghurt, honey, olive oil and a pinch of salt. The consistency should be thicker than cream. But loose enough that it pours. Add more water to reach the desired consistency.

For the mint sauce, blitz all the ingredients in a blender or food processor until you reach a consistency similar to a chunky pesto. Add more oil or yogurt to reach the desired consistency. Season to taste.

For the bhaji paste: add 350g gram flour to a bowl with all the ground spices and the fresh coriander. Slowly pour in boiling water and whisk until smooth, with the consistency of a smooth pancake batter. Add the sliced onions and chilli vegetables and mix well until fully combined. Using wet hands, rolls the mixture into balls, roughly the size of golf balls.

Deep-fry the bhajis in a saucepan of hot neutral oil - like veg or sunflower - two batches for 3–4 minutes, until golden brown and crisp. Carefully remove using a slotted spoon and transfer to kitchen paper to drain. Sprinkle with a little salt and serve warm. You can test if they’re cooked through by cutting through the first one. They should be crispy on the outside and soft in the middle.

To assemble, spread the green chutney onto a serving plate using the back of a spoon. Layer the carrots on top, dot over some of the pickled mango, followed by the crispy chickpeas and finish topped with the onion bhajis. Serve immediately.