Matt Tebbutt’s sirloin steak with spiced baked aubergine and micro coriander cress on Saturday Kitchen.

The ingredients are: olive oil, for frying, greasing and drizzling, 1 onion, thinly sliced , 5 garlic cloves, thinly sliced , 1 tbsp ras el hanout , 1 tbsp crushed coriander seeds, 1 tbsp cumin seeds , 1 tsp ground ginger, 1 cinnamon stick, 1 bunch coriander, stalks shredded and leaves reserved and finely chopped, 2 aubergines, 1 peeled and diced, 1 thinly sliced , 400g tin chickpeas, drained, 250ml passata , 2 tbsp honey , 1 x 400g sirloin steak , salt and freshly ground black pepper, 2 tbsp micro coriander cress, to serve.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.