How To Entertain This Month With Alexandra Dudley

Preheat the oven to 200°C Fan. Leaving the leafy top intact, slice the aubergine in half lengthways, then slice each half lengthways again into 3-4 thin wedges.

Arrange on a parchment lined tray. Combine the harissa, olive oil and sat in a bowl and paint over the aubergine using a pastry brush, or if you don’t have one just throw the harissa mix over the aubergine and ensure the pieces are covered using your hands.

Roast for 30 minutes until the aubergine is soft and slightly charred.

For the yogurt, combine everything in a bowl and whisk together until thick and creamy.

For the harissa oil, combine the harissa and olive oil in a small bowl.

Spread the yogurt onto a serving dish and top with the aubergine. Drizzle over the harissa oil to finish.

In a large bowl whisk together the flour, baking powder and salt. Add the yogurt and bring it together using your hands until you have a dough. Allow the dough to rest for about 10 minutes while you prepare the butter.

In a dry, clean frying pan gently toast the spices over a medium heat for a few minutes until they begin to smell fragrant and just start to pop. Transfer to a plate.

In a small saucepan, melt the butter with the crushed garlic. Stir in the toasted spices, a good pinch of salt and the mint. Leave this while you continue the flatbreads.

Divide the dough in half and divide each piece into three equal sized balls. You should have 6 pieces. Onto a floured surface roll each one out till it’s about 12cm diameter and score them gently with a knife (about 3 slashes per flatbread).

Place your frying pan over a medium-high heat and cook the flat breads for about 2.5 minutes either side.

As they come off the heat, brush them with the butter, keep them warm under an upturned plate or some foil until all of them are cooked and you are ready to serve.

Cut the top of 10 of the lemons to make a lid, keep this for later, then cut the base of the lemon to form a flat base.

Scoop out all the lemon flesh and press it into a sieve over a bowl to take all the juice out. You will only need 100ml but keep the extra for dressings or fresh lemonade.

Separate your eggs, placing the yolks into a small bowl and the whites into a large mixing bowl. Whisk the yolks using a fork.

Using an electric whisk, beat the whites until they are frothy, then slowly add the caster sugar and continue to beat until you reach stiff peaks.

In a separate bowl beat the cream together with the lemon juice and lemon zest (using the electric whisk or a hand whisk if you prefer) until it has become light and airy and forms slumped peaks. Be sure not to over whisk. I prefer to use a hand whisk for this.

Fold the yolks into the cream. Then take roughly half of the egg white mix and fold into the cream gently to loosen it.

Transfer the cream mix into the bowl with the egg whites and fold gently to combine.

Fill the lemon shells making sure you slightly overfill them and place them upright in a Tupperware. Gently place the lids on top and place them in the freezer for at least 4 hours or ideally overnight.