Aubergine Stew with Harissa Baked Halloumi and Saffron Rice

Start the stew. Heat 2 tablespoons of oil in a wide casserole or deep frying pan over a medium heat. Add the onion with a pinch of salt and cook for 8–10 minutes until soft and lightly golden.

Stir in the sliced garlic and cinnamon for 1 minute, then add the tomatoes, tamarind paste, 1 tablespoon of honey and 200 ml water. Season well, bring to a simmer and cook uncovered for 35–45 minutes, stirring now and again, until thick and glossy.

Meanwhile, cook the aubergine. Heat a shallow layer of oil in a large frying pan and fry the wedges in batches for 8–10 minutes, turning until browned and tender. Drain on kitchen paper, then fold gently into the simmering stew for the final 10 minutes.

Bake the halloumi. Heat the oven to 220C/200C fan. Put the halloumi on a sheet of baking paper set inside foil. Mix the harissa, lime juice and remaining honey, spoon it over the cheese, then wrap into a loose parcel. Bake for 20–25 minutes until hot and sticky.

Cook the rice according to the packet instructions. Drain, then return it to a low heat with the butter, crushed garlic, saffron and its soaking water, peas and dill. Cover for 5 minutes, then fork through and season.

Spoon the saffron rice onto plates, add the aubergine stew and top with thick slices or torn pieces of harissa halloumi. Serve with warm flatbreads.