Corn Cakes with Pacific Chilli Vegetables from The Gate Vegetarian Cookbook: Where Asia meets the Mediterranean by Michael Daniel

Ingredients

• top half of a butternut squash, peeled, cut down into halves and cut into 3mm-thick half moons
• 8 baby artichokes, prepared and hearts removed, as described, then halved
• 1 courgette, cut lengthwise on a mandolin grater into thick ribbons
• 1 large aubergine, cut into rounds about 1 cm (½ in) thick
• black bean salsa
• 1 fennel bulb, cored and cut into wedges
• 1 corn cob
• 2 lime leaves, stalks removed
• good bunch of coriander
• good sprig of thyme
• 1 red chilli, seeded and finely chopped
• 100 g (3½ oz) polenta
• vegetable oil, for frying
• 1 red romano (long pointed sweet) pepper
• 2 chipotle chillies (smoked jalapeños), soaked if dried
• juice of 1 orange and 1 lime
• sprig of coriander
• about 5 tbsp olive oil