Tom Kerridge served up tasty chargrilled aubergines with yoghurt, tahini and pomegranate seeds on Tom Kerridge’s Sunday Lunch.

The ingredients are: 4 large aubergines, 50ml extra virgin olive oil, 120ml Greek yoghurt, 2 tbsp tahini, 1 garlic clove, finely grated, 1 tbsp flat leaf parsley, finely chopped, 3-4 tbsp water, 3 tbsp pomegranate seeds, 1 tsp zaatar and Salt.

See recipes by Tom in his book titled: Pub Kitchen: The Ultimate Modern British Food Bible available from Amazon now.