Instructions: Crush three garlic cloves place them in a large bowl with the yogurt and mustard then beat until smooth.

Add the beef and coat in the marinade. Place the coated beef in a nonmetallic bowl then cover and mannate overnight in the refrigerator.

Halve the aubergines.

Score the cut side with the point of a knife sprinkle with salt to draw out any bitter juices and leave for about 20 minutes.

Finely chop the onions.

Squeeze the juices out of the aubergines drizzle with 2 tbsp olive oil and place cut side down in a roasting tin.

Bake on the floor of the roasting ovenfor 20 minutes.

Heat 2 tbsp oil in a large ovenproof pan; crush remaining garlic and add to the pan with the onions.

Cook stirring on the boiling plate for 4 minutes or until the onions begin to soften and colour.

Add the spices and tomato paste and cook for another 1 to 2 minutes.

Add 150ml water bring to the boil and place in the simmering ovenfor 10 minutes.

Dice the baked aubergine and add to the onion mixture with the raisins if using plus the chopped flat leafed parsley. Adjust the seasoning as necessary and set aside.

Take the marinated beef out of the fridge and keep covered at room temperature for 30 minutes to 1 hour before cooking (see aga tips).

Place the marinated beef on a wire rack over a small roasting tin.

Cook at the back of the roasting ovenas high as possible (third or fourth runners) for 30 minutes for medium rare or 45 minutes for medium.

Set aside to cool.

Place the cherry tomatoes in a shallow roasting tin with the balsamic vinegar and the remaining olive oil and cook on the grid shelf on the floor of the roasting ovenfor 20 minutes.

When the tomatoes are soft set aside to cool.

To serve thinly slice the cooled spiced beef and arrange on a bed of aubergine salad.

Spoon the cooled roast tomato salad around the aubergine salad and beef. Garnish the roast tomato salad with tiny sprigs of fresh thyme.

Grind some black pepper over the meat and salads and garnish with fresh chives and lemon wedges before serving at room temperature.

aga tip: to ensure the aga roasting ovenremains really hot when roasting meat or cooking other large items always allow food to reach almost room temperature immediately prior to cooking and avoid adding other cold food to the ovenif you are trying to maintain a high temperature. The ovenwill be at it hottest early in the day so cook the beef 0just after breakfast

Serves 8

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