Chop the aubergine into small wedges, around 7.5cm (3in) long.

Set the oven to 220°C / gas mark 7 and line a baking tray.

Mix the polenta with the salt in a shallow bowl and coat the wedges generously with the mixture.

Place the wedges on the the baking sheet. Drizzle lightly with olive oil and bake for about 10-12 minutes, or until lightly golden and crispy and soft on the inside.

Serve with some extra sea salt and drizzle the honey on top. Makes about 20 wedges.