Diced aubergine, chopped fresh tomatoes, red onions and garlic, drizzled with olive oil and strewn with sea salt, bruised thyme and black pepper, roasted at 180C for 35 mins then finished at 200C for 10 mins. Served with torn fresh basil and Caroline’s home-made pan-bread (she loves the burnt bits best) or with brown rice spaghetti for me.
Ground cumin, coriander, paprika, black pepper and turmeric, with cumin seeds, mustard seed and black onion seeds, roasted in a heavy pan then fried in oil for a minute. Sliced onions and red peppers, fried until soft in the curried oil. Smoked pork cubes and butter beans added, freidd for a couple of minutes, then added pork stock. Simmered for 20 minutes until thickened. Finished with a few chopped fresh French beans