Cut the top and bottom from the aubergine, then into 1cm slices, 1cm batons and finally into 1cm dice. Don’t worry if they’re not all perfect - you don’t have Gordon Ramsey breathing down your neck - you’re making dinner.

Strip the leaves from the central stem of the cavolo nero, then finely chop the stems, and then chop up the leaves too. Keep them seperate and keep the leaves for later. Peel and thinly slice the garlic. Cut the preserved lemons in half vertically, then in half again. Use your knife to carefully remove any of the pips, then thinly slice.

Heat the olive oil in a deep frying pan over a high heat. Tip in the aubergine and cavolo nero stems. Stir and toss everything straight away - the aubergine acts like a sponge so you want to get it all coated evenly in the oil before the bottom layer soaks it all up. Fry for 5-6 minutes, tossing every now and again until some of the aubergine is starting to char and darken.

Turn the heat to low and scrape in the garlic and preserved lemon, then spoon in the ve-du-ja, cumin seeds and tomato puree. Fry everything for 4-5 minutes, stirring regularly until the garlic has visibly softened.

Meanwhile halve the cherry tomaotes, and tip into the pan once the garlic has softened along with the cavolo leaves and grain pouch. Make up the stock then pour into the pan and give everything a really good mix.

Put on a lid and simmer for 2-3 minutes until the cherry tomaotes are bursting and the cavolo leaves have wilted slightly.

Taste and season with salt and pepper.

Spoon into bowls then spoon over the yogurt and finish with any herbs you might have in the fridge