Zahtar Crusted Lamb Loin

Meanwhile, peel the garlic clove(s) and pop 1 clove per person into some foil with a drizzle of oil and scrunch to enclose it. Grate the remaining garlic (or use a garlic press). Finely chop the chives (use scissors if easier). Zest and halve the lemon. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Pop the aubergine on a baking tray, drizzle with oil and season with salt, pepper and the cumin. Toss to coat. Pop the garlic clove parcels on the tray too.

Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the flour and dried oregano. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turn halfway through. Roast the aubergine (and garlic) on the middle shelf until the aubergine is nicely browned and tender, 15-20 mins. Turn the aubergine halfway through cooking.

While everything else cooks, heat a drizzle of oil in a frying pan over a high heat. Pop the lamb loins onto a plate, drizzle with oil and season with salt and pepper. Use your hands to coat the meat in the oil. IMPORTANT: Wash your hands after handling raw meat. When the pan is hot, brown the lamb all over for 2-3 mins total, then transfer to a baking tray fat side up. Divide the zaahtar between the tops of the lamb and roast on the middle shelf for 9-10 mins. TIP: This will result in medium rare lamb, cook for 2-3 mins longer if you want it more well done.

Meanwhile, pop your frying pan back on medium high heat (no need to wash). Add a drizzle of oil and once hot, add the rainbow chard. Stir fry until wilted, 3-4 mins, then add the garlic to the pan, stir together and cook for 1 minute more. Season with salt and pepper and remove from the heat and cover with a lid or tin foil. Once the aubergine is cooked, add to a blender along with the roasted garlic, lemon zest and tahini. Whiz to a smooth, well blended puree. Season to taste with salt and pepper. TIP: Alternatively you can mash the aubergine with a masher. Cover with foil to keep warm for later.