Romy Gill served up a tasty Baingan Bartha – Roasted Aubergine and Red Lentil Dal with Spinach and Chapati – on James Martin’s Saturday Morning.

The ingredients are: 2 large aubergines, 6 tsp rapeseed or sunflower oil, 1 tsp cumin seeds, 5 garlic cloves, chopped, 2 medium onions, finely chopped, 4 spring onions, chopped with greens, 2 medium tomato, chopped, 2-3 (bird’s eye or similar heat) green chillies, finely chopped, large handful fresh coriander leaves, finely chopped, 1tsp ground cumin, 1tsp garam masala, 1tsp turmeric powder and 1tsp salt.

For the red Lentil Dal with Spinach: 200g red lentils, 1litre water plus 200ml (hot water) extra, 1tsp salt, 1tsp turmeric, 6tsp rapeseed sunflower oil, 1tsp cumin seeds, 1 spring onions, chopped small with greens, 4 large cloves garlic, peeled and grated, 10g fresh ginger, peeled and grated, 2-3 green chillies (bird’s eyes or similar) chopped, 1 medium tomato, chopped small, 50g spinach, washed and chopped roughly and 2tsp garam masala.

For the chapatis: 200g Atta flour, plus extra for dusting, 80–90ml lukewarm water and 1 tsp sunflower oil, plus extra for brushing (ghee or butter can be used instead).

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.