1. Preheat the oven to 200°C fan. Pierce the aubergines all over with a knife to stop them from bursting and place in a deep ...

Reflecting some of the changes in British eating habits in the 70 years since the last coronation, this dish is a vegetarian take on coronation chicken, made with aubergine. Figures suggest there has ...

Ready-made ingredients do the heavy lifting in a dish that’s bursting with flavour A large part of my ability to put dinner on the table, sometimes at the last minute, relies on the genius of good ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Israel in the 1950s had rationing. But while meat was in short supply, vegetables were abundant — and a cuisine ...

Although the plump, pear-shaped variety, with its near-black shiny-skinned exterior, is probably the most familiar in Britain, aubergines come in a wide variety of shapes, colours and sizes. Italian ...

“No dish has ever been devised that tastes more satisfyingly of summer,” Marcella Hazan wrote of aubergine parmigiana (known in the US as eggplant parmesan) in her definitive (and assertive) cookbook, ...

This recipe is a restaurant-style dish that you can recreate at home and is essentially an easy and tasty salad. To make the plums, place everything except the plums in a large saucepan and bring to a ...