Hannah's Miso and Honey Roast Aubergines (with a nod of thanks to Kikkoman)
These intensely umami aubergines have a flavour which is moreish and hard to resist. They are fairly robust making them particularly useful for occasions with less meat.
4 tsps. sesame oil
6 tsps. white miso paste
3 tsps. runny honey
1 tbsp. soy sauce (kikkoman is perfect)
3 cm piece of root ginger
2 cloves garlic
2 spring onions or chives
This quantity serves 2 as a main course or 4 as an accompaniment.
Halve the aubergines length ways and cut through the flesh with the tip of a sharp knife to create a lattice pattern, being careful not to cut through the skin.
Place flesh side upwards on a roasting tray lined with baking parchment. Brush with 2 teaspoons of the sesame oil.
Roast 25 minutes at 180c
Meanwhile put the miso, honey, remaining sesame oil and soy sauce in a bowl and grate in the ginger and garlic. Mix together thoroughly.
When the aubergines have had their 25 minutes roasting remove them from the oven and spread the miso mixture over the top, covering all the flesh.
Return to the oven and bake a further 25 minutes until golden.
Finely slice the spring onions or chives, sprinkle over the top with the sesame seeds and serve.
Cambozola Baked Potatoes
Indulgent and oozing with melting cambozola, these potatoes are so delicious you just have to try them. James Martin is the master of all things unctuous and this recipe of his, which I have adapted somewhat, is no exception.
Almost a meal in themselves, these potatoes would be particularly comforting on a bleak Autumn or Winter's night. Add chunks of cooked chicken or ham for a complete meal, alternatively for a vegetarian version leave out the bacon and add oven roast squash, parsnip and celery; Jerusalem artichoke would be a particularly good addition. Substitute taleggio cheese if you wish.
4 large baked jacket potatoes, hot or cold
1 large onion, finely chopped
2 fat cloves of garlic
1 large leek, coarsely chopped
85ml dry vermouth (or white wine)
300ml double cream
200g Cambozola, sliced or chopped
8 slices smoked streaky bacon, diced and fried to golden
2 good handfuls panko breadcrumbs
Quarter the cooked jacket potatoes length-ways and sit them skin side downin a single layer in an ovenproof dish
Melt half the butter in a saucepan and gently fry the onion with a pinch of salt until soft
then grate in the garlic and the chopped leek. Stir this around and keep on the heat until the leek is just cooked. Taste and season with salt and pepper.
Now turn up the heat and add the vermouth. Bubble until the volume of the vermouth has reduced by about half.
Add the double cream and bubble until it is thick and reduced which should take about 3 minutes.
Check the seasoning again and pour the leek and onion sauce all over the potatoes
Distribute the cambozola evenly over the top
Melt the remaining butter in a small pan and stir in the panko crumbs so that they become
lightly buttery. Stir in the cooked bacon pieces and sprinkle the crumbs and bacon over the
top of the potatoes.
Bake for approx. 25 minutes until golden, molten and bubbling
This dish may be assembled and kept in the fridge up to 48 hours ahead.