Marcus Wareing served up tasty BBQ lamb belly with stout and aubergine baba ganoush on Marcus Wareing’s Tales from a Kitchen Garden.

The ingredients are: 2 tsp fennel seeds, 2 tsp cumin seeds, 1 tsp smoked paprika, 1 tbsp smoked chilli flakes, 25g soft dark brown sugar, 20g table salt, 1 tbsp chopped rosemary, plus whole sprigs for roasting and 2 racks of lamb breast ribs (about 1.5kg each).

For the glaze: 200ml stout and 100g honey.

For the aubergines: 3 aubergines, 2 tsp chopped parsley, pinch smoked chilli powder, pinch cayenne pepper, 2 tbsp tahini, 2 garlic cloves, grated, 1 lemon, juice and zest, salt and freshly ground black pepper.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.