Bread - Paul Hollywood (complete)

Meanwhile, crush the garlic together with the salt on a board, using the flat side of a knife, or use a pestle and mortar. The salt is abrasive and helps to form a smooth paste. Tip into a large bowl, add the lemon juice, tahini and olive oil and stir to combine. Season with black pepper.

Cut the aubergines in half. Scoop out the soft flesh and finely chop it. Add to the tahini mixture and stir well.

Spoon the baba ganoush into a serving dish and top with a drizzle of olive oil.

Add a grinding of pepper and a scattering of chopped parsley and enjoy with maneesh or pitta breads.