Preheat the oven to 200 ºC.

Toss the butternut cubes in olive oil and season with salt. Spread out onto a baking tray and place into the oven to roast until golden and cooked through.

Once the butternut is cooked, remove from the oven. Reserve a few cubes of butternut for each serving and add the rest to the jug of a blender. Add half of the stock and almond milk each and blitz. Check the consistency and add the remainder to form a smooth sauce. Check and adjust seasoning.

Reduce the oven temperature to 180 ºC.

Place the Fry’s Chickpea and Roasted Butternut Balls onto a baking tray and bake for 15-30 minutes until heated through.

Download the digger template and use to cut a digger body and wheels out of vegan cheese slices. Note: we used cookie cutters and the back of a piping nozzle to create perfect circles for the wheels.

In order for the sesame seeds to stick to the big wheel, spread a thin layer of vegan mayo or hummus onto the cut out before sprinkling. Top the coated cheese slice with the smaller circle cut out to create the wheel.

Sprinkle a little vegan ‘Parmesan’ at the bottom of the serving plate as sand. Place the digger body above and add the wheels. Use a little mayo for the smoke puffs, or get creative and cut out of mushrooms or radish. Cut cloud shapes out of vegan cheese slices and place in position.

Create the ‘pile of rubble’ for the digger by spreading a little butternut sauce on the plate. Top with noodles coated with the butternut sauce. Add the Fry’s Chickpea and Roasted Butternut Balls. Top with the reserved cubes of roasted butternut and serve.