Eggplant with lamb & pine nuts

eggplant
cumin
paprika
ground cinnamon
onion
lamb mince
pine nuts
parsely
tomato paste
castor sugar
lemon juice
tararind paste
cinnamon sticks

from Ottolenghi's "Jerusalem"

Roasted broccoli

1 head of broccoli

3 cloves garlic, minced

ginger (optional) minced

red chili, chopped (or dried)

Olive oil

1 Tbsp tahini
1/2 tin chickpeas (optional)

Slivered almonds

Oven at 200C.

Toss broccoli in remaining ingredients (except almonds) & roast 15 minutes. Add almonds in last 7 minutes.

Baked custard

3 eggs

1/4 cup castor sugar

200ml milk

1 tsp vanilla

300 ml cream

1 Tbsp maple syrup

Oven to 180 C. Whisk together eggs & sugar. Whisk in remaining ingredients. Pour into 1L baking dish. Place dish in baking tray & fill with boiling water half way up dish. 

Bake 40 mins or until just set but still wobbly.

(Try with lemon zest or passion fruit pulp.)

Pumpkin & feta pie

700g pumpkin, diced

4 or 5 whole garlic cloves

2 small red onions, halved & sliced

1 Tbsp balsamic

1 Tbsp brown sugar

2 handfuls walnuts

100g feta

1 Tbsp chopped rosemary

2 sheets short crust pastry

Heat oven to 200 C. Spread pumpkin & garlic on baking paper in a tray, toss in oil & bake about 25 to 30 mins until tender.

Meanwhile fry onion 10 mins, add vinegar & sugar & fry gently another 15 minutes. Stir in rosemary.

When pumpkin is out of the oven cooling, put walnuts on the tray & roast about 5 minutes, then roughly chop.

Line loaf tin with pastry. Gently toss filling ingredients together & put in tin. Fold edges over & bake 25 minutes.

Serve warm with a lemony salad.