1 small aubergine, cut into 6 pieces lengthways
½ red chilli, thinly sliced
handful coriander cress
2 garlic cloves, sliced
1 garlic clove, crushed
300g/10½oz fine green beans
1 tsp lemon juice
½ lime, zest and juice
2 sprigs mint, leaves removed and chopped
2 sprigs rosemary, leaves removed
1 large banana shallot, diced
2 springs thyme, leaves removed
30g/1oz agave syrup
sea salt and freshly ground black pepper
50g/1¾oz rose harissa paste
50ml/2fl oz pomace oil
50g/1¾oz roasted, salted peanuts, roughly chopped
2 tbsp rapeseed oil
50ml/2fl oz rapeseed oil
sea salt
4 tsp malt vinegar
75ml/2½fl oz coconut yoghurt
1 rack lamb, cut into 8 chops