Simon Rimmer cooks lamb and bulgur wheat stuffed aubergines served with Greek-style yoghurt, fresh mint leaves and pomegranate seeds on Daily Brunch.

The ingredients for the lamb and bulgar wheat stuffing are: 2 tbsp olive oil, 1 onion, peeled, finely chopped, 1 garlic clove, peeled, crushed, 450g minced lamb, 50g raisins, 1 tsp ground cinnamon, pinch ground cloves, 1 tbsp chopped fresh mint, 200g bulgar wheat, cooked according to packet instructions, 6 tomatoes, chopped, For the aubergines, 2-3 large aubergines, 100ml olive oil and salt and freshly ground black pepper.