1. For the preserved lemons: wash the lemons and pat them dry. Cut off the stem end of each lemon and then cut them into quarters, but don’t cut all the way through. Squeeze the juice out of the lemons and keep separate.

2. Sprinkle one tablespoon of sea salt into the bottom of a jar. Stuff the lemons into the jar, pressing them down as you go. Sprinkle a tablespoon of salt over every layer of lemons. Add the cinnamon stick, cloves, bay leaves, coriander seeds, black peppercorns, cumin seeds, and allspice berries to the jar. Pour the lemon juice over the lemons until they are completely covered. Seal the jar and shake it to distribute everything evenly. Store the jar at room temperature for a week, and then store in the fridge. Wait a month before using the lemons, or buy a jar ready to use if you want to make this immediately.

3. For the aubergine hummus: cut the aubergine in half lengthways and pan fry in a little veg oil for two minutes (until browned). Slice the garlic and add to the pan and drizzle with one tablespoon of olive oil and season with salt and pepper. Roast in the oven at 200 degrees for about 20 minutes, until tender. Once cooked, scoop the aubergine and garlic out of the skin.

4. In a food processor, combine the roasted aubergine, chickpeas, garlic, tahini, lemon juice, one tablespoon of olive oil, cumin, paprika, salt and pepper. Process until smooth and creamy. Place the aubergine hummus mix back into the aubergine skins and top with feta cheese, preserved lemon and coriander.