Heat the oven to 180C.

Put the sliced aubergines onto a roasting tray and toss well with 3 tbsp olive oil and a sprinkle of oil. Wrap the bulb of garlic in tin foil and put onto the tray with the aubergine. Roast for 30-35 minutes until the aubergine is soft and almost falling apart.

Tumble the carlin peas onto a baking tray in a single layer and pat dry with a clean tea towel. Drizzle with about 1tbsp oil and a pinch of salt, toss to coat, and roast for 25-30 minutes until super crispy, shaking the pan halfway through.

To make the chimichurri, combine the herbs, chilli, garlic, lemon juice, vinegar, olive oil and a pinch of salt in a bowl and mix well to combine. Set aside.

For the glaze: in a small bowl, mix the cumin, coriander and honey. Add a splash of oil to loosen if it’s a little thick. Once the aubergine is out of the oven and has cooled slightly, smother the aubergine in this glaze.

For the yogurt: put the yogurt and lemon juice into a small bowl and squeeze in the soft roasted garlic. Add a pinch of salt and a few cracks of black pepper and mix well to combine. You could blitz this in a blender if the garlic is too chunky for your liking.

Using the back of a spoon, spread the garlicky yogurt to cover the base of a serving platter. Put the aubergine on top, sprinkle over the crispy peas and drizzle over the chimichurri. Garnish with mint and coriander leaves.