Heat the oven to 240C (220C fan)/475F/gas 9.

Put the first four ingredients in a large roasting tray with three-quarters of a teaspoon of salt and toss to coat.

Roast for 40 minutes, until the aubergine and onions are charred and soft and the tomatoes blistered and falling apart, then remove. Keep the oven on.

Meanwhile, put the first five chraimeh ingredients in the bowl of a small food processor with three-quarters of the cumin seeds, the oil, half a teaspoon of salt and a heavy grind of black pepper, and blitz to a coarse paste.

Put a small frying pan on a medium-high heat, add the spice paste and tomato puree, and cook, stirring, for a minute, until dark and sticky.

Stir in the dried cherries and 250ml water, bring to a simmer, then cook for two minutes, until the mix thickens slightly and splits.

Put all the batter ingredients in a medium bowl with an eighth of a teaspoon of salt and whisk smooth.

Transfer the roast vegetables to a shallow, 28cm ovenproof casserole dish, pour the chraimeh on top, then pour over the batter so it covers everything evenly.

Bake for 12 minutes, until the batter is spongy and bubbling, then remove and turn on the grill to its highest setting.

Once it’s very hot, grill for five minutes, until lightly charred, then remove and leave to rest for five minutes.

Meanwhile, toast the remaining cumin seeds in a dry pan, scatter them all over the top of the dish and serve.

Just before serving, mix all the ingredients for the herb salad ingredients in a small bowl with an eighth of a teaspoon of salt, scatter this all over the top of the casserole and serve.