• 4 large aubergines
• 2 whole garlic bulbs
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1–2 tsp dried chilli flakes
• 2 tbsp olive oil
• Sea salt and freshly ground black pepper

To assemble and serve

• 12 small soft corn or wheat tortillas
• 1 ripe avocado
• Limes, for squeezing
• 150g mature Cheddar, grated
• 1 small red onion, peeled and diced
• 4 tbsp mayonnaise, mixed with 4 tbsp 'A simple harissa paste'

With the dampers open, start a fire in your smoker or kamado. Once the kindling is burning well, build up the fire with charcoal or hardwood. If you are using a kamado, make sure you have the indirect cooking plate fitted so it can heat up, and position the grill above the plate.

Let the fuel burn for 25–30 minutes with the dampers open then, when the flames have died down and you have hot embers, add some smoking chips or a few more lumps of hardwood. Shut the lid and adjust the dampers to reduce the air intake and lower the temperature. You’re looking for a cooking temperature of 120°C.

Place the aubergines and garlic bulbs on the rack, close the lid and cook for 1 hour.

Lift the lid and remove the aubergines and garlic to a platter (carefully as they’ll be hot and fragile). Leave to cool for 10 minutes, then slice them all in half. Scoop, squeeze and generally encourage their contents out into a large bowl. Add the cumin, coriander, chilli flakes, olive oil and plenty of salt and pepper. Mix well. Taste the mix and make sure you’re happy with the balance of flavours.

Warm the tortillas on the grill of the barbecue. Halve, stone and peel the avocado, then slice. To serve, divide the smashed, smoked aubergine mixture between the tortillas, then top each with a few slices of avocado, a squeeze of lime, a sprinkle of grated Cheddar, a scattering of red onion and a spoonful of harissa mayo.