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To start, slash the aubergine with a sharp knife into the flesh Rub with crushed garlic, drizzle 50ml olive oil, season with salt & pepper Bake upside down in oven tray for 40 minutes 180 oc until tender & caramelised (careful not to burn the garlic) Make a dressing with the remaining olive oil, vinegar, diced tomatoes & a few thyme leaves, salt & pepper For the tomahawk heat a griddle pan until smoking hot Place the lamb onto pan & grill for 3 to 4 minutes before turning & grilling reverse side for 2 to 3 minutes longer We're looking to serve the lamb nicely charred with a pink centre To assemble, place half an aubergine on each plate Wilt the wild garlic in the butter for 1 minute until the leaves have wilted then season with sea salt Scatter garlic around plate and place chops over aubergine Add a scoop of cheese to one side of plate and spoon tomato dressing all over
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