Marcus Wareing cooks lamb chops with harissa glazed aubergine on Saturday Kitchen with James Martin.

The new MasterChef The Professional judge says: “This dish bring plenty of flavour with these herb-marinated lamb chops and a baked, spiced aubergine.”

For ingredients for the lamb chops: 1 rack lamb, cut into 8 chops, 50ml pomace oil, 2 sprigs rosemary, leaves removed, 2 springs thyme, leaves removed, 2 garlic cloves, sliced and sea salt and freshly ground black pepper.

For the aubergine: 1 small aubergine, cut into 6 pieces lengthways, 2 tbsp rapeseed oil, 50g rose harissa paste, 30g agave syrup, 1 tsp lemon juice, 75ml coconut yoghurt, ½ lime, zest and juice and sea salt.

For the green bean and mint chutney: 300g fine green beans, 2 sprigs mint, leaves removed and chopped, 1 garlic clove, crushed, 1 large banana shallot, diced, 4 tsp malt vinegar and 50ml rapeseed oil.

For the garnish: 50g roasted, salted peanuts, roughly chopped, handful coriander cress and ½ red chilli, thinly sliced.