Heat your grill to its highest setting. Pull off two cloves of garlic to save for your Milanese Risotto. Pull the remaining cloves apart and wrap loosely in a square of foil. Pop on a tray under the grill for 10 mins while you prepare your veg.

Slice the aubergine in half lengthways. Score the flesh with a sharp knife in a criss cross pattern. Take care not to cut through to the skin. Slice your tomatoes in half. Cut the pepper in half and remove the seeds and white pith. Peel and chop the onion into quarters.

Take the hot tray with the garlic from under the grill. Place all the veg, skin side down, on the tray. Drizzle with 2 tbsp olive oil. Season. Pop under the grill for 10 mins. After 10 mins, the pepper should be soft and the edges blackened. Slide the pepper onto a plate. Turn the aubergine flesh side down.

Grill the veg and garlic for 5 more mins or till soft but not blackened. Leave to cool, then roughly chop all the veg. Pop in a bowl. Put the garlic to one side.

While the veg are cooking, tip the flour into a bowl with the fennel seeds, a pinch of salt, ½ tbsp oil and 85 ml cold water. Knead to form a dough. Cover and leave till you’re just about ready to serve.

Zest and juice the orange. Squeeze the garlic from their skins and mash with the back of a knife. Spoon half the soured cream into a bowl and add the orange zest, juice and most of the garlic. Taste and add more if desired. Chop the parsley and basil leaves.

Divide the fennel dough into four balls. Roll into thin rounds. Heat a frying pan or griddle. Cook each flat bread for 2 mins on each side. Roughly chop the parsley and basil and stir through the veg caviar. Serve the caviar with the flatbreads and garlic cream.