The great thing about these baked vegetable stacks is that they stay extra soft inside but go crisp at the edges, holding all the flavour and juice in the centre. Rinsing the grated halloumi reduces the saltiness so that it doesn’t overly dominate. If you can’t get halloumi then another melting cheese like mozzarella works well too. This is hugely rich, so just a couple per person will be enough when served with grilled meats or fish. Grilling or frying the aubergine slices inn advance – just keep them in the fridge – means you can make these in a flash...

Feta, tahini and yoghurt replace the Parmesan and béchamel sauce, while vegetables replace the mince in this Lebanese twist on a classic. Although you don’t have to faff around making the sauces, I’ll admit there is still a bit of work in this recipe – cooking lasagne generally needs time – but I’ve included it because it’s really great cold so it’s an instant meal if it’s already been cooked, and also because it can be prepared up to a day ahead then put in the oven when you’re ready to eat...

The secret to getting a great flavour and texture in this simple mixture of cooked puréed aubergine, sesame paste and strained yoghurt relies on allowing moisture to evaporate and condense the aubergine's flesh. But when you get it right you get an outrageously complex dish that defies easy explanation. Friends taste it and ask me, 'how do you get that subtle charred flavour?' and muse over achieving the delicate texture. And to be honest, the tweaks you can make to this dish while still keeping it pure are many. The way you add the garlic, ...