Nigel Slater’s Eggplant Moutabal

-Preheat your oven to 400 degrees.

-Wash and dry 2 eggplants.

-Put about 10 slits in each eggplant with a sharp paring knife.

-Bake them for 40 minutes or so, until their skin is blackened.

-When they are cool enough to handle, scrape out the flesh, avoiding the skin.

-Mash the flesh with a fork beating in the following…

1 lemon (the juice and zest)

-2 cloves of garlic (put through a press)

-2 TBS tahini paste.

-3 TBS extra virgin olive oil.

¼ tsp sea salt

-Serve with toasted pita bread.

A Stir Fry of Broccoli and Lamb from Plenty by Nigel Slater

-Wash a 1 bunch of broccoli and cut into small florets.

-Peel the stem and cut into bite size pieces.

-Blanch the broccoli in boiling water for 1 minute.

-Drain and set aside.

-Chop up 2 cloves of garlic.

-In a shallow sauté pan or wok, get 3 TBS peanut oil or ghee really hot.

-Add the garlic and cook stirring until soft but not colored.

-The author of this recipe (Nigel Slater) says, “it will appear that there is too much oil but bear with him.”

-Add 1 pound of ground lamb and let it color appetizingly, stirring to break it into small pieces.

-Add the drained broccoli.

-In a small bowl mix the following:

The juice and zest of 1 lime

1 TBS Thai fish sauce (nam pla)

1 tsp sugar

-Add to the hot pan and let sizzle briefly.

-Check for salt and stir in the following:

Some chopped chives or green onions

Fresh shell peas if you have some

2 grated carrots

-Serve warm.

A Side Dish of Spiced and Creamed Carrots, From Tender by Nigel Slater

-Grate 1 bunch of carrots.

-Put 1 clove of garlic through a garlic press.

-Grate a 1-inch piece of ginger (we’ve been using a micro planner for this task).

-Finely chop a jalapeno (optional).

-Heat 2 TBS butter in a medium sized skillet.

-Add a tsp of mustard seeds and the garlic and ginger.

-Add the jalapeno and cook for a few minutes covered, then add the carrots.

-Let them cook, stirring occasionally for 3 or 4 minutes.

-Coarsely chop 2 TBS cashews and then toast them in a small skillet until golden and then set aside.

-Stir together the following then fold into the hot carrots:

4 TBS cream

4 heaping TBS plain whole milk yogurt

-Immediately spoon into a serving dish and top with the following:

A sprinkle of chopped cilantro and/or mint

Some freshly squeezed lime

The toasted cashews

-Serve warm.

A Rich Root and Cheese Soup for June Gloom

Adapted from Tender by Nigel Slater.

-Chop up 1 fresh onion.

-Melt 4 TBS butter in a large heavy pot, then sauté the onion for 5 minutes.

-Cut 1 bunch of baby turnips into small cubes.

-Add to the butter along with 4 cloves minced garlic.

-Cook over medium heat with the lid on for 8-10 minutes, until the vegetables are golden around the edges.

-Sprinkle the following into the pot:

2 TBS flour

½ tsp of turmeric

½ tsp of dried red chili flakes (optional)

-Cook for 3 minutes, then add 4 cups vegetable or chicken stock.

-Stir well and cover.

-Cook over low heat for about 20 minutes until vegetables are soft.

-Pour into a blender and whiz up.

-Then add the following:

½ cup cream

2 TBS grainy mustard

Sea salt

Freshly ground black pepper

-Dice 4 ounces extra sharp cheddar or Gruyere into small cubes.

-Put the cheese into 4 bowls, than ladle the soup over and top.

-Sprinkle with some finely chopped chives.