Combine the peaches, nuts and garlic in a bowl. Pour over with boiling water to cover and then cover the bowl and set aside for 1 hour.

Strain and combine the softened peaches, nuts and garlic with the coconut cream, lemon juice, sugar, coriander and chilli and purée until smooth. Thin it out with the almond milk and season to taste. Spoon into a serving dish and scatter the onion seeds on top.

For the poppadums, preheat the oven to 180 °C. Arrange the Fry’s Chicken-Style Nuggets on a lined tray and bake until golden and crisp, 10-12 minutes. Cut into bite-size chunks.

Heat the olive oil in a pot over medium heat. Add the aubergines and onions, cover with a lid and cook for 10 minutes. Stir in the garlic, tomatoes and chilli and fry for 2 minutes. Stir in the lemon juice and coriander and season to taste.

Heat the sunflower oil for shallow frying in a small pot or deep pan over medium heat. Once hot, carefully add a poppadum and fry for a few seconds until golden and crisp. Drain on kitchen paper and repeat with the rest.

To serve, spoon some of the vegetable filling on to each poppadum, scatter some Nugget Chunks on top and drizzle with the chutney. Scatter chopped coriander on top and serve with lemon wedges on the side.

TIP: Onion seeds can be found at specialised spice shops and selected supermarkets. It can easily be replaced with fresh onion sprouts if preferred.

TIP: Coconut sugar is available at health stores and selected supermarkets but can easily be replaced with regular sugar or agave nectar.

TIP: Poppadums can also be cooked oil-free in the microwave for 30-60 seconds, depending on the brand.