Recipe Of The Week – Turkish Stuffed Aubergine (Imam Bayildi)


12 cup extra-virgin olive oil
4 small aubergine
Sea salt
2 cups minced leek
1 cup diced green pepper
12 cup minced cauliflower
4 minced garlic cloves
800 grams Passata
12 cup minced parsley
2 tbsp. minced fresh oregano
12 tbsp. maras pepper (or paprika)
5 oz crumbled feta

Preheat oven to 190°and line a tray with well-oiled parchment paper. Slice each aubergine in half lengthwise and brush them generously, all over, with olive oil. Season with salt and place the halves, cut side down, on the prepared tray. Roast the aubergine until it is just starting to collapse and is tender when poked with a fork, about 25 minutes.

Meanwhile, heat 2 tablespoons of olive oil over medium-high heat. Add the leek and sauté until soft but not yet browned, 5–6 minutes. Add the pepper, cauliflower and garlic, and continue cooking 5–8 minutes more, until the vegetables are tender and fragrant. Remove the vegetable mixture from the heat and stir in the freshly grated tomatoes and herbs. Season to taste with mara pepper and salt.

When the aubergine is cool enough to handle, use a thin spatula to peel the halves gently away from the parchment. Flip them over and smother them with as much of the vegetable mixture as possible. Drizzle with the remaining 2 tablespoons of olive oil and return the pan to the oven for 10 minutes, or until the aubergine is hot and sizzles.

Carefully transfer the aubergines to a large platter and garnish with crumbled feta before serving.

Glenisk Dark Chocolate & Lemon Mousse with Chocolate Chip Crème Fraîche

glen mousse 13516

Ingredients,10 Count

Nutrition,456 Calories

Total Time,20 Mins



  • 200g dark chocolate – not too dark, around 50-60% cocoa solids
  • 25g butter
  • 4 very fresh eggs
  • 50g caster sugar
  • 1 lemon
  • Good quality lemon curd
  •  250g Glenisk Organic Crème Fraîche 
  • Icing sugar
  • Dark chocolate or dark chocolate chips
  • Flaked almonds and Christmas themed sprinkles if wished


  1. Melt the 200g dark chocolate with the butter in a pyrex bowl over a saucepan of simmering water.
  2. Do not stir the chocolate just leave it alone.
  3. Grate in the zest of 1/2 a lemon.
  4. Remove from the heat and stir gently once melted. Allow to cool for 10 minutes approx.
  5. Separate the eggs and add the yolks to the chocolate combining thoroughly.
  6. Beat egg whites until stiff then add caster sugar, beat again until thick and glossy.
  7. Take one big tablespoon of the egg white and beat well into the chocolate to loosen the mixture.
  8. Fold the remaining egg white gently into the chocolate with a metal spoon until fully combined.
  9. Spoon into pretty glasses or dishes leaving space at the top and chill for 2-4 hours until set. This dessert is rich and decadent so small portions are necessary!
  10. Toast almonds on a dry pan until golden then leave to cool.
  11. Remove the mousse from the fridge, spoon a layer of lemon curd over the top.
  12. Chop or grate dark chocolate coarsely and add to the Glenisk Organic Creme Fraiche with 1 teaspoon of icing sugar approximately.
  13. Spoon the creme fraiche on top of the lemon curd.
  14. Sprinkle over some flaked almonds on top of the dessert just before serving.
  15. Decorate with a shake of icing sugar, a few more shavings of chocolate, and some Christmas sprinkles / silver balls / edible glitter.

Sauté Potatoes with Spinach and Eggs


Oatmeal and Thyme Pancake with Spinach and Poached Eggsaute potatoesOatmeal and Thyme Pancake with Spinach and Poached EggThis is a great main course. The potatoes make it good and hearty. Add whatever farmhouse cheese takes your fancy and you’ll realise just how good eggs can be.

Cooking time: 45 mins


  • 4 large potatoes, peeled and cut into 3cm cubes
  • ½ tablesp. oil
  • Knob of butter
  • 1 onion, thinly sliced
  • Salt and freshly ground black pepper
  • 250g spinach, washed, dried and chopped
  • 12 cherry tomatoes, cut in half
  • 4 large eggs
  • 100-150g soft cheese

To Cook

Place the potatoes in a saucepan with salted water and bring to the boil. Reduce to simmer and cook until tender.  This will take about 6 minutes. Drain.

Menwhile heat a large frying pan.  Add the oil and butter.  When the butter has melted add in the onion and fry until softened, about 8 minutes. Add the potatoes, season and cook until golden.  Fold in the spinach and cook until wilted. Toss the tomatoes on top.

Remove from the heat and make 4 dips in the potato mixture.  Crack an egg into each dip. Breakup the cheese and dot it around the eggs. Cover and return to a medium heat.  Cook until the eggs are done to your liking, about 6 minutes.

Serving Suggestions

Crusty bread

Odlums Blueberry Crumpets with honey & yogurt



  • 125g/4oz Odlums Self Raising Flour
  • 25g/1oz Odlums Wheat Bran
  • 2 Teaspoons Odlums Baking Powder
  • 1 Egg (separated)
  • Pinch of Salt
  • 1 tablespoon Rowse Honey
  • 150ml/¼ pint Milk
  • 125g/4oz Blueberries
  • Oil for frying


  1. Sieve flour and baking powder into a bowl. Add the bran and mix well.
  2. Add the pinch of salt to the egg white and stiffly beat. Mix the egg yolk, honey and milk together. Add the liquid to the dry ingredients and beat well.
  3. Finally, ‘fold’ in the egg white and the blueberries.
  4. Heat a little oil on a pan and drop spoonfuls of the mixture onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve hot or cold.


Serve with low fat blueberry yogurt.

Crème fraiche and fresh fruit

Drizzle with Rowse Honey.