Instructions: Pulverise the mince in a processor until just pasty and tip into a bowl with the onion.

Mix with the salt pepper half the allspice and the herbs and roll into golfballsized dumplings.

Roll in oil then fry or grill until lightly browned.

Season the sliced aubergine dust with the remaining allspice and dip both cut sides of each slice into olive oilthen seal off the ends in a hot frying pan. Cut out four large doublethickness squares of foil and distribute the lamb dumplings and aubergine between them.

Scatter the garlic cloves and raisins in between fold up the sides of the foil add a dash of water and olive oil to each package then fold and scrunch the tops together to seal.

Bake for 40 minutes in an oven preheated to 200C/400F/gas mark 6. To eat squash the roasted garlic from its skin onto some flat bread and fold up with creamy aubergine and forkfuls of soft lamb dumpling and sweet raisins.

Dont balk at the stipulation for fatty mince; these meatballs need the fat to hold them together. Eat with pickled mild chillies and ovenwarmed flat bread.

Serves 4

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