Hot Stuff! Cypriot Stuffed Aubergines and Minty Cumin Yoghurt

Not for the faint hearted, these SPICY aubergines are stuffed with lentils, making them a wonderful vegetarian main meal or appetiser. You can add minced meat (ground beef) if you wish, but I find that the Puy Lentils used in this dish have quite enough “body” already! These are based on a Turkish recipe called Imam Bayildi – but I have “pepped” them up a bit by adding Cayenne pepper, chili & the lentils! Do not forget the essential finishing touch – the minted cumin yoghurt, it “cuts” through the heat of the cayenne pepper. Serve these with a crispy salad and crusty bread.

Catalan Mushrooms With Garlic & Parsley

from Fine Cooking – by Bill Devin. Serve these as a starter or perhaps as an accompaniment to the baked chicken. Leftovers are great on pizza or added to pasta sauce.

Chun Gun (Chinese Deep Fried Spring Rolls)

Delicious and they freeze great. Just remember to place on a baking sheet without them touching each other and then freeze for several hours. Repackage them and they will be ready for a quick meal up to a couple of months.

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