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Hi there,

This week’s aubergines make great pastas. The trick is to cook them slowly so they sweeten up nicely and any bitterness dissipates. They end up achingly mellow and tender. Tomatoes are an obvious cohort and  really you can’t go wrong with this combination. The sauce below takes a little time but it couldn’t be easier and you will be generously rewarded with a super moreish result especially if you track some basil leaves down and scatter over the finish dish for a final heady perfume. Yum yum yum!!!!!!!!!!!

I should also say, by the way, that this is stellar with any simple pan-fried fish or meat.

Aubergine and Basil Pasta

You’ll need:

2 medium small onions

1/2 head garlic

300gr aubergines (about what you have in this week’s bag)

1-2 tins tomatoes (this is a moveable feast. 1 will make enough for 2-3 people and 2 will feed up to 6)

Olive Oil

A handful of basil leaves

Roughly chop your onions and saute over a low heat in plenty of olive oil.  Dice the aubergines add to the pan.  Toss everything well adding more Olive Oil to stop things sticking. Keep things moving and when the aubergines start to soften and turn a golden brown you can throw in the garlic and a little more Oil if you think it needs it. Allow the garlic to completely soften then add the tomatoes, a generous pinch of sugar (takes away any bitterness that you might get from the tomatoes) and a pinch of salt. Lower the heat a little and cook for another 20 minutes (30 if you’re using 2 tins of tomatoes).  Serve with the pasta of your choice and some Parmesan or Pecorino and some torn Basil leaves.

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The gorgeous Red Russian Kale in your bags this week was grown for us by Mick Gordan and it’s absolutely packed full of nutrients. Have it  steamed, stir-fried (with lots of garlic)  or boiled. If you want to try something special, chorizo and kale are a match made in heaven and  Nigella Lawson’s kale with chorizo topped with a poached egg is the perfect example. It’s lunch, dinner or tea in 10 minutes and it couldn’t be any moreish, a complete treat. The chorizo secretes its lovely spicy oil when gently fried and this is your sauce.You simply  wash and shred your Kale, then slowly fry small slices of Chorizo in a teeny drop of oil for about 5 minutes releasing the oil. Poach an egg, toss the Kale with the chorizo in the pan then serve on a plate topped with the egg (runny yolk of course because adds lovely richness to the dish. Serve it straight up or with crusty bread.

In between the showers, this week’s peaches will be perfect on the barbecue – split them in half, barbecue then serve with some mascarpone whipped with cream and spiked with a little vanilla.

Have a brilliant  long weekend,

Sarah

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