For the hot honey, remove the seeds from the chilis and finely chop. Squeeze the honey into a pan on a medium heat and add the chili. Heat slowly until the honey begins to bubble then remove from the heat and set aside to cool.

Prep the aubergines by pricking a few times and covering in a little oil. Add to the oven at 220C for around 45 minutes.

For the yoghurt, add to a bowl and grate in the garlic clove. Squeeze in the lemon juice then mix to combine.

Once the aubergines are roasted, remove and allow to cool before peeling off the skin. Use a fork to lightly flatten each aubergine then kitchen towel to pat dry and absorb any released liquid.

Fry both sides of the aubergines for 5 minutes to add some caramelisation and evaporate any excess liquid. Set aside.

In the same pan add the nduja and gently warm up to a medium/high heat. Allow the nduja to melt fully and cook out for a couple of minutes. Add the aubergines back in and baste so the nduja fully melts through the aubergine.

Taste for salt and add season if needed, although the nduja may provide enough salt.

Toast the hazelnuts in a pan until they begin to char then transfer to a pestle and mortar and lightly bash to split the hazelnuts in half.

Layer the yoghurt on a plate, top with the aubergines, drizzle over the hot honey and sprinkle with hazelnuts and chopped chives. Drizzle over some good quality olive oil.

Serve with warm flatbreads.