Halloumi Aubergine Rolls

This is my take on pigs in blankets for the festive season, but just as good all year round. To make 12 rolls 3 large aubergines Olive oil Harissa paste 1 pack of halloumi cheese Top and tail the aubergines then slice lengthwise, first removing two opposite sides, then slice the remaining aubergine into four…

Harissa Braised Aubergine With Coconut & Chickpeas

A quick, hearty dinner. No cooking required and, better still, very little washing up. Just place it all in the pot, put it in the oven, wait for an hour or so, then serve. That’s really all there is to it (apart from a quick cooking of the aubergine to make is silky soft). In…

Aubergine and Sweet Potato Katsu Curry

Autumn brings colder, dark nights. By the time I get home from work it’s already dark. I’m often tempted to turn up the central heating, but perhaps a cheaper and more satisfying option is to make a thick, spicy, sweet/sour Japanese katsu sauce to keep warm. Not only does this sauce work well with crispy,…

Mediterranean Vegetables and Pasta

During a holiday a couple of years ago in Kefalonia, this became a firm family favourite. Delicious vegetables, fresh from the local market, prepared in olive oil with pasta and cheese. What’s not to love? The vegetables are prepared a bit like a ratatouille and can be cooked in advance. A great dish to get…

Beetroot and Celeriac Slaw (and a Baba Ganoush recipe)

It’s been quite a while since I posted an update here. With this post you get two for one. Two recipes in one post, but perhaps not for dishes that work together. The main reason for writing up both recipes in the same post is that I only have the one photo, with both dishes…

Baked Aubergines with Tomatoes

I found this recipe whilst having a recent cookbook clear out. I seem to accumulate cookery books, but only use a handful of recipes from each. Some books I have never used so I sometimes donate them to charity shops or leave them down in Cornwall for guests to use on rainy days. This recipe…

Pancake Nidi

A very slight variation on Michela Chiappa‘s recipe from her Simply Italian series recently on Channel4. This dish is traditionally made using pasta sheets but Michela’s recipe uses pancakes instead to great effect. The quantities below made nine Nidi – one per person is plenty as a starter or a light evening meal. For the…

A Day with Ottolenghi

And what a day!!! I spent Tuesday cooking with Ottolenghi at the Vegetarian Cookery School in the beautiful city of Bath. Here are my creations – with credit to my cooking partner for the day, Abi.

Aubergine Charlotte

I’ve been meaning to make these for a long time, but have been going through a long phase of not having anyone round for dinner. Adapted from The Gate’s cookbook using garlic and herb Boursin cheese in place of the goat’s cheese custard. Baking the aubergine rather than frying gives them that same melt in…

Spiced Aubergine with Tomato and Potato

Delicious melt in the mouth aubergine (egg plant) with a warmly spiced and fragrant tomato sauce topped with crispy potatoes. Serves 4 as a side dish. 1 large(ish) aubergine 2 tablespoons sunflower oil 1 teaspoon panch puran ( a blend of whole spices) 1 teaspoon ground turmeric 1 teaspoon salt 1 teaspoon garam masala 1…

Wild Rice and Roasted Aubergine Salad

A tasty alternative to a sandwich for lunch. Serve with a generous blob of hummus or greek yogurt. Apologies if the quantities are a little vague. I put this together late on Sunday night without really thinking. 1 handful of wild rice 2 handfuls of brown rice 1 handful of puy lentils Place these in…

Last night’s dinner

A little rushed as I got home in the rain at 7:15 with 4 guests arriving at 7:30, but I did it. First course was served around 8:15 Mushroom risotto with a whole roasted field mushroom to start. The mushrooms were topped with a heaped teaspoon of basil pesto and served with pea shoots. Followed…