Heat your oven to 200°C/Fan 180°C/Gas 6. Peel the potatoes and chop into small, equal sized cubes. Place in a pan and cover with boiling water. Add a pinch of salt. Simmer for 10 mins till soft. Drain and leave to steam dry for 5 mins in the colander.

Pour 2 tbsp olive oil into a baking tray and slide it into the oven while the potatoes are cooking. Remove from the oven and tumble on the potatoes. Sprinkle over the saffron and salt. Toss to coat. Roast for 40 mins till golden and crisp. Toss them a couple of times halfway through cooking.

Trim the aubergines. Cut into approximately 8 slices lengthways. Set the sides of the aubergine (the pieces with the skin) to one side. Heat a frying pan. Add in a few of the slices. Cook for 2 mins on each side till soft and slightly blackened. Place on to a plate. Repeat until you have cooked all the slices.

Roughly chop the sundried tomatoes and place in a bowl. Cover with 100ml boiling water. Roughly chop the olives. Peel and finely dice the onion. Finely chop the aubergine. Roughly chop the tomatoes. Peel and crush the garlic. Finely chop the chilli, flicking out the seeds.

Heat the frying pan used to cook the aubergines. Drizzle in 1 tbsp olive oil. Add the onion and chopped aubergine ends. Cook for 5 mins till softened. Then add tomatoes, garlic and chilli. Cook for 1 min. Add sundried tomatoes, reserving the water. Add olives.

Cook the veg for 10 mins. Add spinach and stir it through the cooked veg. Roughly chop mint leaves and add most of it. Taste and season. Spoon half of the mix out into a bowl. Add the reserved soaking water to the pan and cook for 5 mins.

Lay aubergine slices on to a chopping board. Dollop a dessert spoonful of the mixture reserved in the bowl on to one end of each aubergine slice. Roll the aubergine around the filling and carefully place in to a baking dish.

Spoon the sauce from the pan on top of the aubergine rolls. Bake for 5 mins. Serve with the saffron roasted potatoes. Garnish with the remaining mint leaves.