Fill your kettle and boil it. Tip the lentils into a bowl and pour over enough cold water to cover them. Set aside. Add the saffron powder to a measuring jug and pour in 800ml boiling water. Stir and set aside.

Peel and finely chop the onion. Put a large pan on a medium heat and add the onion with 4 tbsp cold water. Season with salt and pepper and fry, stirring often, for 5 mins till browned and starting to soften.

Meanwhile, halve the cherry tomatoes. Peel and grate or crush the garlic. Finely chop the parsley stalks, setting the leaves aside for later. Stir the tomatoes, garlic and parsley into the onion. Add 2 tsp ground cumin and a pinch of dried chilli flakes (they’re very hot, so use as much or as little as you prefer). Cook, stirring, for 1 min.

Drain the lentils and tip them into the pan of veg. Pour in the saffron stock. Pop on a lid, bring to the boil, then turn the heat down and simmer for 15-20 mins till the lentils are tender.

While the stew simmers, set your gill to high. Trim the green tops off the aubergines, then slice them into 6 wedges each. Lay them on a baking tray and drizzle over ½ tbsp olive oil and season with a pinch of salt and pepper. Rub the oil and seasoning into the aubergine wedges. Slide under the grill and cook for 8-10 mins till golden brown.

Roughly chop the parsley leaves. Taste the stew and add a pinch of salt or pepper if you think it needs it. Ladle into 2 warm bowls and top with the grilled aubergine wedges. Garnish with the chopped parsley and a pinch of chilli flakes, and serve with the yogurt on the side.