Turkish-Style Roast Aubergin With Walnut Dukkah & A Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your aubergine[s] in half lengthways (including the stalks) then score the aubergine flesh with a sharp knife in a criss-cross pattern, then rub the flesh with a generous drizzle of olive oil and a generous pinch of salt

Add the scored aubergine halves to a baking tray, cut-side down, and put in the oven for 25-30 min or until the flesh is tender and golden brown

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

While the aubergine is roasting, peel and finely dice your red onion[s]

Peel and finely chop (or grate!) your garlic

Slice half your green chilli[es] into rounds and finely chop the rest

Boil a kettle

Heat a large, dry, wide-based pan over a medium-high heat

Bash your walnuts in its bag with a rolling pin (keep them in the bag so you don't lose any!)

Once hot, add the bashed walnuts and your toasted sesame seeds and cook for 2-3 min or until toasted and lightly golden – this is your walnut dukkah

Tip: Watch them like a hawk to make sure they don't burn!

Once toasted, transfer the walnut dukkah to a small bowl and reserve the pan

Return the reserved pan to a medium-high heat with a drizzle of olive oil, once hot, add the diced onion with half the chopped garlic (you'll use the rest later!) and the chopped chilli (can't handle the heat? Go easy!)

Season with a pinch of salt and pepper and cook for 3-4 min or until softened

Once softened, add your ground smoked paprika and cook for 1-2 min or until fragrant, once fragrant, add your chopped tomatoes with your vegetable stock mix, 1 tsp [1 1/2 tsp] [2 tsp] sugar and 200ml [260ml] [300ml] boiled water then bring to the boil over a high heat and once boiling, reduce the heat to medium-high and cook for 10-15 min until thickened to a sauce-like consistency

Once done, stir in a knob of butter – this is your chilli tomato sauce

Meanwhile, strip your mint leaves from their stems and chop them finely, discard the stems

Tip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves

Chop your dill roughly, including the stems (reserve a few dill fronds for garnish!)

Reboil a kettle and add your bulgur wheat to a pot with plenty of boiled water (the same as you would for pasta)

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite and once cooked, drain and return to the pot

Return the pot to a medium heat with a generous drizzle of olive oil, the remaining chopped garlic and your tomato paste and half your ground sumac (save the rest for later!) stirring frequently, season with a generous pinch of salt and pepper and cook for 3-4 min until the garlic has softened – this is your tomato bulgur