Root vegetable, aubergine and walnut ragoût

Method

1. To make the ragoût, heat the olive oil in a large pan, then add the onion, garlic, cumin and fenugreek seeds. Cook over a medium heat for 5-10 minutes until the onion starts to colour. Add the cinnamon, squash, carrots, sweet potato and soaked broad beans (see tips). Mix well, then cover with 1 litre water. Bring to the boil, then lower the heat to a simmer. Add the tomatoes and gently simmer for 25-30 minutes, stirring occasionally, until the vegetables are soft.
2. Meanwhile, turn the aubergine over the open flame of a gas hob to char the skin and soften the flesh (or see tips). Cool briefly, then cut the aubergine in half lengthways and spoon the smoky flesh into a mini food processor. Add the lemon juice, toasted walnuts, pomegranate molasses, goat’s cheese and 4 tbsp water. Process until creamy. Stir into the tomato and vegetable mixture, then take the pan off the heat and keep warm.
3. To make the pancake, put the flour and turmeric in a mixing bowl. Make a well in the middle, then add the olive oil, egg and baking powder. Slowly pour in the buttermilk, whisking as you go, incorporating a little of the flour at a time, to form a smooth batter. Season.
4. Melt a knob of butter in a 23cm non-stick frying pan over a medium heat. When the butter foams, pour in the pancake batter and lower the heat, then cook gently for about 4-5 minutes until little bubbles appear on the surface. When the pancake is cooked enough to hold together, carefully flip it over and cook for 2-3 minutes more.
5. Cut the pancake into 6 slices and divide among serving plates. Add the parsley and mint to the stew and mix well; reheat if necessary. Season to taste, then spoon the stew over the pancake slices. Drizzle with olive oil, then sprinkle with sumac and extra herbs to serve.