Heat your oven to 200°C/Fan 180°C/Gas 6. Peel and finely chop the onion. Peel and grate the garlic cloves. Trim and chop the courgettes into small cubes. Halve the chilli, flicking out the seeds and white pith for less heat, and finely chop.

Pull the chard leaves away from the stalks. Finely shred the stalks and roughly chop the leaves. Slice the cherry tomatoes in half.

Fill a jug with 300ml boiling water. Crumble in the stock cube and stir well.

Pour 1 tbsp oil into a large pan and bring to a medium heat. Slide in the onions and fry for 2 mins, stirring occasionally. Add the garlic, chilli, courgettes, chard stalks, 1 tbsp cumin, the cinnamon stick and a good pinch of salt and pepper. Continue to fry for 6-8 mins, till the veg have softened.

Tip in the cherry tomatoes and rice, and top up with all of the stock. Stir well to combine. Bring to the boil, then cover with a lid and reduce to a low simmer. Cook for 8 mins, then stir through the chard leaves. Pop the lid back on and continue to cook for a further 5 mins. Remove from the heat, and allow the rice to steam through for 5 mins.

Meanwhile, slice the figs into quarters and tumble onto a roasting tin. Slide into the oven for 10 mins.

Pile the pilaf onto a couple of plates. Serve with the roasted figs and generous dollops of yogurt.