He doesn't mince his words as a judge on MasterChef, but what's Marcus Wareing like in his own kitchen? Here's a recipe from Tredwell's by Marcus Wareing for you to try at home.

INGREDIENTS
Serves two

1 small aubergine, cut into six pieces lengthways

2tbsp rapeseed oil

1/2tsp sea salt

For the Harissa Glaze:

50g rose harissa paste

30g agave syrup

20ml water

1tsp lemon juice

Pinch sea salt

For the dressing:

75g coconut yoghurt (try Co Yo Natural Coconut Milk Yoghurt, £3.49, Waitrose)

1/2 lime, zest and juice

Pinch table salt

To serve:

50g roasted, salted peanuts, roughly chopped

Coriander cress (or fresh coriander)

1/4-1/2 red chilli, finely sliced

METHOD

Preheat the oven to 180C/350F/Gas mark 4. Heat a char grill, char grill pan or griddle pan until hot. Brush the aubergine with the oil and season with the salt. Grill well on each side then place on a foil-lined tray and into the oven to finish cooking for 15 minutes.

Mix the harissa paste, agave, water, lemon juice and salt together and set aside.

Mix the yoghurt with the lime juice, zest and salt, set aside.

Remove the aubergine from the oven and brush liberally with the harissa mix, then place back in the oven for five minutes.

To serve, place the aubergine on a large plate and dot the yoghurt around, sprinkle with peanuts and chilli and garnish with the coriander.