Baba Ganoush

Poke the aubergines with a few steam holes and coat them in olive oil.

Cook on a BBQ or in an oven set to 180C for about 20 minutes, until softened.

Cut the skin open and cook 5 minutes more so the steam can evaporate.

Let them cool and scoop the flesh out with a spoon, leaving no skin behind.

Chill the flesh in the fridge for a few hours, then drain off the water that collects, keeping the liquid aside.

Chop the flesh on a cutting board with a sharp knife, folding it back into a pile and chopping again until it is in small chunks.

In a bowl add the minced garlic, the tahini paste and two to four tablespoons of yoghurt.

Add the lemon juice, salt, cumin, coriander and chilli powder and whisk together, then taste.

Add two teaspoons of white vinegar if it needs acid.

Mince the parsley fairly small and mix in about 15 grams, keeping more for the top.

Plate, top with more parsley and pour over some olive oil.