Middle Eastern Harissa Tacos

Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

Meanwhile, drain and rinse the mixed beans in a colander, put half of them in a bowl and mash with a fork until broken up. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Once the potatoes have been in the oven for 10 mins, turn them and put them back in t he oven. Pop the aubergine and pepper on the middle shelf to roast until golden and tender, 15-20 mins.

Heat a drizzle of oil in a frying pan on medium high heat. Add the tomato puree and the garlic and fry until fragrant, 1 minute. Pour in the water (see ingredients for amount), veg stock powder, mixed beans (both whole and crushed) and the harissa paste (add less if you don't add heat). Season with salt and pepper, bring to the boil and simmer until thickened, 5-7 mins.

Pop the yoghurt in a small bowl and add the mint. Season with salt and pepper, stir together and set aside. Crumble the feta into small pieces. Pop the tacos in the oven to warm in the last 2 mins of wedge cooking time. Once cooked, taste the beans and add salt and pepper if you feel it needs it.