• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Cut the tomatoes in half.
• Halve, peel and thinly slice the onion.
• Trim the aubergine, then cut into roughly 1cm pieces.
• Pop the aubergine onto a lined baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.

• Arrange the onion in an oven dish. Add the whole Greek style cheese on top and scatter the tomatoes all around.
• Add the garlic cloves (without peeling).
• Drizzle generously with oil and sprinkle with half the dried thyme and oregano (double both for 4p). 
• Bake for 20-25 mins until the tomatoes are cooked and the Greek style cheese is lightly golden around the edges.

• Pour 240ml water (double for 4p) into a large pot, stir in the stock and bring to the boil.
• Stir in the bulgur, bring back up to the boil and simmer for 1 min.
• Pop a lid on the pot and remove from the heat.
• Leave to the side for 12-15 mins or until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, cut the cucumber in half lengthways. Remove the seeds with a small spoon, then cut into half rings.
• Pick the parsley leaves from the stalks and chop (discard the stalks).

• Divide the bulgur between your bowls and carefully place a portion of Greek style cheese on top of each.
• Spoon the tomato and onion mixture and the aubergine all around.
• Carefully squeeze the garlic out of its skin once cooled and mix with any juices that have collected in the oven dish. Drizzle the juices over the cheese.
• Serve with the cucumber, garnish with parsley and season to taste with salt and pepper.