Whipped tahini:

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2 garlic cloves

2 tbsp olive oil

16 tbsp tahini

Splash of water

2 tsp honey

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The stew:

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2 aubergines

500g oyster mushrooms

700g roma tomatoes

8 garlic cloves

4 French shallots

4 tbsp tomato purée

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For the spices:

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2 tsp cumin

2 tsp oregano

2 tsp smoked paprika

2 tsp ground coriander

2 tsp cinnamon

2 bay leaves

2.5 tbsp BBQ blokes' spice

1 ⅓ tsp nutmeg

½ tsp ground cloves

2 tbsp cocoa powder

2 tsp balsamic vinegar

2 tsp soy sauce

2 tsp beef stock powder + 2 cups water

2 tsp salt (or more to taste)

2 tsp pepper

pinch sugar

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For serving:

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8 sprigs thyme (about 2 tbsp fresh leaves)

½ cup parsley

2 tbsp pomegranate molasses

6 tbsp toasted pine nuts

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1. Char aubergine over flame or grill until blackened. Cool, peel and roughly crush.

2. Pull & fry mushrooms in oil until golden. Set aside. Toast the pine nuts in the same pan for a minute and set in a bowl.

3. Blister tomatoes in the same pan, then add shallots + garlic.

4. Spice it up — add spices, tomato purée, aubergine, mushrooms, cocoa, balsamic, soy, stock + water. Simmer until rich and thick about 25 mins; simmer for longer if the stew is too thin. Add more salt as needed.

5. Blend tahini ingredients until smooth and creamy. Set aside in a bowl in fridge.

6. Mix fresh thyme, parsley, pomegranate molasses, and pine nuts in a bowl in fridge.

7. For serving put tahini first, stew on top, finish with olive oil, pomegranate molasses, herbs and toasted pine nuts.