Heat your grill to high. Put the red pepper on a baking tray and grill for 15 mins, turning every few mins till black and blistered on the outside. Set aside to cool.

While the pepper cooks, mix 2 tsp cumin with 1 tbsp olive oil in a large, shallow dish. Season with salt and pepper. Cut the aubergine into 2cm chunks. Chop the lamb into similar sized chunks. Add them to the dish and roll to coat in the oil. Set aside to marinate.

Pour the bulgar wheat into a large bowl and cover with 250ml boiling water. Cover with some cling film or a saucer over the top and leave to soak for 20 mins.

Peel the garlic. Zest the lemon (keep the lemon for juicing later). Put the garlic and lemon zest in a food processor with 1 tsp dried oregano. Cut the flesh from the pepper (including some of the blackened skin) and add, along with 1 tbsp oil. Pulse till it forms a chunky salsa.

Thread the lamb and aubergine chunks onto skewers. Heat a large, heavy frying or griddle pan till smoking hot.

When hot, add the aubergine skewers and cook for 2 mins on each side, about 8 mins in total. Place a large, flat lid on top of the skewers while they’re cooking to add weight and create some steam.

When the bulgar wheat has absorbed the water, squeeze in the juice from the lemon. Roughly chop half of the marjoram leaves and add them to the bulgar wheat. Season well. Stir. Taste and adjust the seasoning if necessary.

Serve the lamb skewers with the bulgar wheat, pepper salsa, a handful of lamb's lettuce. Scatter over any remaining marjoram leaves.