Sabrina says: “I love aubergines, and the easier the cooking method, the better the recipe. So here is a nice and easy way to roast them, with a deliciously sharp yet sweet glaze and a flourish of extras to finish the dish. Life needn’t be complicated and the simple things are often the best.”

Serves 2–4

Ingredients

• 2 large aubergines, peeled and cut into round slices 2.5cm thick
• 3–4 tbsp olive oil
• 2 tbsp pomegranate molasses
• 3 tbsp clear honey or maple syrup
• 1 spring onion, thinly sliced diagonally from root to tip
• generous handful of salted peanuts, toasted and roughly chopped
• Maldon sea salt flakes

Method

Preheat the oven to 220C (200C fan), Gas Mark 7. Line a large roasting tin with baking paper.

Brush both sides of the aubergine slices with the olive oil, arrange in a single layer in the lined tin and roast for 22 to 25 minutes until cooked through but not browned.

Mix the pomegranate molasses and honey together until evenly combined. Use a pastry brush to brush the mixture evenly over the aubergines on both sides, then sprinkle with a little salt. Roast for another five to six minutes until the glaze is thick and sticky.

Scatter with the spring onion and peanuts before serving.

Sabrina says: “I am super-proud of this one. Couscous is a North African staple, but it’s not always loved by everyone, and I fear that’s mostly because many people don’t know how to cook it and impart real flavour to it. While traditionally couscous is steamed, our Westernisation of its preparation uses boiling water from a kettle, which not only speeds up the process and makes it much easier, but also gives you just enough time to pack in a few extra flavours to bring out the best in it. This flavour combination is an explosion in the mouth and, best of all, you can eat it hot or let it cool and serve as a salad.”

Serves 4

Ingredients

• 100g couscous
• 2 tbsp dried chives (or dried parsley, oregano or marjoram)
• 2 heaped tbsp tomato puree
• 1 teaspoon sweet smoked paprika (Spanish pimenton)
• ½ tsp chilli flakes (optional)
• 1 tbsp good olive oil
• 150ml boiling water
• about 150g semi-dried tomatoes in oil, drained and each cut in half
• generous squeeze of lemon juice
• Maldon sea salt flakes and freshly ground black pepper

Method

Put the couscous, chives, tomato puree, smoked paprika, chilli flakes (if using), olive oil and a generous amount of salt and pepper in a mixing bowl and, using a fork, mix the ingredients together until evenly combined.

Pour over the boiling water and stir quickly. Cover the bowl with clingfilm and leave to stand for five minutes.

Remove the clingfilm and use a fork to fluff up the couscous. Add the tomatoes and lemon juice and stir in carefully.

Serve immediately. Any cooled leftovers can be refrigerated and then used as a lunchbox salad the next day.

Sabrina says: “Tahini butter is one of my more indulgent recent experiments. New potatoes are firm and delicious, and the ideal vehicle to carry the nutty flavour of the tahini butter. The perfect accompaniment to many a dish, a little goes a long way with these beauties, but they are ever so satisfying and the pepper provides a lovely kick to the overall flavour of the butter.”

Serves 4–6

Ingredients

• 750g new potatoes
• 125g salted butter
• 6 heaped tbsp tahini
• 1 bunch of spring onions, thinly sliced from root to tip
• pul biber chilli flakes, for sprinkling
• Maldon sea salt flakes and freshly ground black pepper

Method

Cook the new potatoes in a saucepan of boiling water for 20 to 25 minutes (depending on size) until cooked through and tender.

Drain the potatoes and return to the pan, then add the butter, tahini and a generous amount of salt and pepper. Using a masher, lightly crush the potatoes, then switch to a wooden spoon and mix to ensure the butter and tahini are evenly combined. Finally, stir in the spring onions.

Serve with a sprinkle of pul biber to finish.

Persiana Everyday by Sabrina Ghayour (£26, Aster) is out now