Spice Crusted Lamb Loin

Pop the aubergine slices in a single layer on a lightly oiled baking tray. Drizzle with oil, season with salt and sprinkle on half of the chermoula spice. Use your hands to make sure they are well coated. Roast on the top shelf until soft and golden, 20-25 mins, turn halfway through.

Meanwhile, heat a splash of oil in a saucepan over medium-high heat. Add the red onion and cook, stirring occasionally until softened, 3-4 mins. Stir in the garlic, cook for 30 seconds then add the balsamic vinegar. Cook for 1 min to evaporate the vinegar, then add the water (see ingredients for amount) and chicken stock paste and bring to the boil. Stir in the bulgur, bring back up to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

While everything else cooks, heat a drizzle of oil in a frying pan over medium-high heat. Season the lamb with salt and the remaining chermoula spice mix. When the pan is hot, brown the lamb all over for 2-3 mins, then transfer to a baking tray, skin-side up. Roast on the middle shelf for 7-9 mins. TIP: This will result in medium-rare lamb, cook for 2-3 mins longer if you want it more well done. Once the lamb is cooked, transfer it to a plate and cover it loosely with foil. Leave to rest for 5 mins. IMPORTANT: The lamb is cooked when browned on the outside.

Pop the sugar (see ingredients for amount) into a bowl add the olive oil (see ingredients for amount), mint, baby plum tomatoes, red chilli, lemon zest and a squeeze of lemon juice. Mix well, crumble in half of the feta and keep to one side.