Rack of lamb, gnocchi and Provençal vegetables

Fruit and vegetables

2 baby aubergines, halved lengthways

¼ bunch basil

250g/9oz cherry tomatoes, skinned

1 tbsp chopped chives

1 yellow courgette, chopped into medium sized discs

¼ garlic clove, finely chopped

1 garlic clove

pinch grated lemon zest (optional)

1tbsp chopped flatleaf parsley

250g/9oz baked potato, warm

150g/5½oz baby spinach

1 sprig thyme

150g/5½oz wild garlic leaves