Aubergine and Chicken Bake

Add your pepper to the baking tray with your aubergine and then pop the tray under the grill. Cook for 12-15 mins, turning halfway through to make sure they don’t burn. Tip:You want your pepper and aubergine to be soft and charred at the edges. When cooked, remove from your grill and sprinkle on the ground coriander. Keep to one side.

Whilst your aubergine and pepper cooks, get on with the rest of your prep. Cut the shallot in half through the root. Peel and then slice into thin half moon shapes. Peel and grate the garlic (or use a garlic press if you have one). Drain the mixed beans in a sieve, rinse under cold water and then keep to one side.

Cut the chicken into 2cm chunks. Heat a saucepan over medium high heat and add a splash of oil. Add your chicken and shallot to the pan. Cook for 5 mins until your chicken is browned and your shallot is soft. Next add your garlic and the zahtar spice mix and cook for 1 minute more.

Add the plum tomatoes and break them up with a spoon. Stir in the chicken stock pot and the water (specified in the ingredient list). Bring to the boil and leave your sauce to bubble away for 10 mins, or until it has thickened and reduced by two-thirds.

As your sauce cooks, keep an eye on your veggies under your grill, and cut the goat's cheese into six discs per roll.

When your sauce is nice and thick, stir in your mixed beans. Cook for 5 mins more. Check your chicken is cooked through (it should no longer be pink in the middle) and then taste your sauce, add salt and black pepper if necessary. Tip: The chicken is cooked when it is no longer pink in the middle. Pour your sauce into an ovenproof dish. Tip:If the pan is ovenproof, you can use that.