Preheat your oven to 180°C/Fan 160°C/Gas 4. Slice the tomatoes into wedges and spread them out on a baking tray. Season with salt and pepper and slide into the oven to roast for 20 mins.

Set a frying pan (preferably ovenproof) over a high heat to warm up for 2 mins. Slice the aubergine in half lengthways then add to the smoking hot pan, cut-side down. Cook for 6-7 mins on each side till very soft. Tip out onto a chopping board and cool for a few mins, then scoop the flesh out of the skin into a food processor. Discard the skin. No food processor? See our tip for making the aubergine mash without one.

Drain and rinse the chickpeas. Tip them into the food processor. Peel and grate in 1 garlic clove. Zest and juice in the lemon. Add most of the oregano leaves, a little salt and pepper and 1 tbsp olive oil. Blend till smooth. Taste and add more salt, pepper or olive oil if you think it needs it. Pop into a heatproof dish, loosely cover with foil and slide into the bottom of the oven to keep warm.

Wipe the frying pan clean and set it over a medium-high heat. Rub the lamb steaks with ½ tbsp olive oil each, and a pinch of salt and pepper. Add them to the hot pan and cook for 2-3 mins on each side. Slide the pan into the oven for 8-10 mins to finish cooking the steaks. Frying pan not ovenproof? Lift the steaks out onto a baking tray. Once the lamb steaks have finished cooking, pop them on a warm plate, loosely cover with foil and rest for 5 mins.

While the lamb cooks, finely chop the rosemary leaves and tip them into a bowl. Peel and grate in the remaining garlic clove.

When the tomatoes have finished roasting, take them out of the oven, roughly chop them and stir them into the garlic and rosemary, along with a pinch of salt and pepper and 1 tbsp olive oil. This is your salsa.

Spoon the mash onto a couple of plates and top with the lamb steaks. Finish with the tomato and rosemary salsa, the remaining oregano leaves and a drizzle of the lamb resting juices.