Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then preheat the oven to 220°C/ 200°C (fan)/ gas 7.

Cut your aubergine[s] in half lengthways (including the stalks), then score the flesh in a criss-cross pattern, taking care not to cut through to the skin.

Peel and chop your red onion[s] into wedges.

Chop your tomato[es] into quarters.

Line a baking tray (or two!) with tin foil and add the aubergine half[ves], onion wedges, tomato quarters and your garlic (skin on) to one side of a baking tray.

Add a drizzle of vegetable oil, half your ground sumac (you'll use the rest later!) and a generous pinch of salt and put the tray[s] in the oven for an initial 5 min.

Meanwhile, add the remaining ground sumac with a pinch of salt to a plate.

Add your chicken and turn several times until fully coated in the sumac – this is your coated chicken.

After an initial 5 min, remove the tray[s] from the oven and add the coated chicken to the other side of the tray[s].

Return the tray[s] to the oven for 17-18 min or until the aubergine is tender and slightly charred and the chicken is cooked through (no pink meat!).

Boil half a kettle.

When the aubergine has 5 min remaining, add your couscous, chopped dates and a pinch of salt to a heatproof bowl with 130ml [190ml] [260ml] boiled water and your chicken stock mix.

Cover and set aside until all of the stock has been absorbed – this is your couscous.

Once the aubergine is tender and slightly charred, remove the tray[s] from the oven and transfer the cooked aubergine and garlic to a chopping board.

Return the tray[s] to the oven and cook for a final 5 min – this is your roast veg & sumac chicken.

Remove the flesh from the cooked aubergine and carefully remove the skin from the roasted garlic (they will be hot!).

Add the aubergine flesh and roasted garlic to a food processor with your tahini, a pinch of salt and pepper, and a drizzle of olive oil and blitz until smooth – this is your baba ganoush.

Crumble your feta into rough bite-sized pieces, add to the couscous and mix it all together – this is your feta couscous.

Serve the baba ganoush with the roast veg & sumac chicken and feta couscous to the side.

Top the baba ganoush with a small drizzle of olive oil.