Peel and crush or grate the garlic. Grate or pare the zest from the lemon. Juice it. Mix the garlic, lemon zest and half the lemon juice with the yogurt, 1 tsp of the cumin and a little salt in a large dish or bowl. Save the rest of the lemon juice for the aubergines.

Add the chicken wings to the yogurt. Turn to coat them in the marinade. Pop to one side for 15 mins to marinate. Heat your oven to 200°C/Fan 180°C/Gas 6.

Rinse and trim the aubergine. Slice into 1 cm thick slices. Halve the chilli and flick out the seeds and white bits (or leave them in for extra heat). Finely chop. Rinse the parsley. Pat dry with kitchen paper. Pick the leaves off the stalks. Finely chop the leaves.

Line a baking tray or roasting tin with greaseproof paper. Lift the chicken wings out of the marinade – shake off any excess yogurt. Pop them in the tin or on the tray. Roast for 25 mins till the chicken wings are golden brown and cooked through.

Fill the kettle and boil it. Tip the bulgar wheat into a small pan. 10 mins before the chicken wings should be ready, add 250ml hot water. Pop on the lid. Simmer for 10 mins till all the water has been absorbed and the bulgar wheat is cooked.

Warm a non-stick frying or griddle pan. Add the aubergine slices. Fry them for 3-4 mins, turning them once till they are golden. You’ll probably need to cook them in batches.

As the aubergine slices cook, put them on a plate lined with kitchen paper. Keep them warm in the bottom of the oven.

In a bowl, whisk the remaining lemon juice with the chopped chilli and salt and pepper. Drain the bulgar wheat. Stir in most of the parsley. Dress the aubergines with the lemon juice. Serve with the chicken and bulgar wheat, sprinkled with the last of the parsley.