Preheat the oven to 190°C fan.

Put everything apart from the eggs on a large baking tray (about 28cm x 40cm x 4cm), along with 11⁄4 teaspoons of salt and plenty of pepper. Mix together well and bake for 30 minutes. Remove from the oven, turn everything over and bake for another 30 minutes (turning the vegetables over again halfway through), until the potatoes are soft and jammy and the peppers
and shallots are frazzled. Remove from the oven, squeeze the garlic cloves out of their skins and fold them through.

Crack the eggs into a jug, season with a pinch of salt and some pepper, then lightly break with a fork: just enough to burst the yolks. Create a few small pockets in the potato mixture, then pour in the eggs. Return to the oven for 5 minutes, or until the eggs are just cooked through.

Combine the first 7 ingredients in the bowl of a food processor and blitz until finely chopped. Transfer 175g of the mixture to a small bowl and set aside. Keep the remainder in the food processor and add the breadcrumbs, egg, mince, 3⁄4 teaspoon of salt and plenty of pepper. Blitz to combine, then shape into 14 meatballs.

Put 2 tablespoons of oil into a large sauté pan on a medium-high heat. Add the meatballs and brown on all sides, about 5 minutes. Remove to a plate.

Add the remaining 75ml of oil to the pan along with the reserved blitzed mixture and the spinach. Cook for about 3 minutes, stirring until wilted, then add the stock, orzo, sour cherries, molasses and 3⁄4 teaspoon of salt. Bring to a simmer, add the meatballs and reduce the heat to medium-low. Cook for 10 minutes, covered, until the meatballs and orzo are cooked through. Leave to stand, covered, for 5–10 minutes, until the orzo has plumped up and thickened the sauce. Serve with a squeeze of lemon.

Preheat the oven to 180°C fan.

Put all the tomatoes into a 26cm round (or similar) shallow ovenproof dish along with the beans, sliced garlic, thyme sprigs, lemon zest strips, lemon juice and 75ml olive oil. Add 1⁄2 teaspoon of salt and a good grind of pepper. Mix together and nestle the halloumi slices among the beans, making sure the cheese remains exposed. Drizzle the remaining tablespoon of oil over the cheese and bake for 30–35 minutes, until the tomatoes have collapsed, released their juices and the halloumi is golden.

Mix together the crushed garlic, thyme leaves, grated lemon zest and za’atar. Once the dish is out of the oven, swirl this through and serve.