Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Peel and finely chop the onion. Peel and grate the garlic. Trim and chop the courgette into small cubes. Halve the chilli, flicking out the seeds and white pith if you prefer less heat, and finely chop it.

Pull the chard leaves off their stalks. Finely chop 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, add a pinch of saffron powder and stir.

Pour 1 tbsp olive oil into a large pan and warm to a medium heat. Slide in the onions and fry for 2 mins, stirring occasionally. Add the garlic, chilli, courgette, chard stalks. Tip in 1 tsp ground cumin, drop in the cinnamon stick and add a good pinch of salt and pepper. Fry for 6-8 mins, till the veg have softened.

Tip in the cherry tomatoes and rice, and pour over the saffron stock. Stir, 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 5 mins. Remove from the heat, stir through the butter, cover and set aside, off the heat, to steam for 5 mins to finish cooking the rice.

Meanwhile, slice the figs into quarters and scatter them into a roasting tin. Slide the figs into the oven to roast for 10 mins.

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