At the Farm Shop we don’t treat cooking as a precise science. Nor are we trying to give a comprehensive list of recipes. These are some of our favourite dishes and we hope you’ll give some of them a try. They’ve worked for us on countless occasions but that doesn’t mean, with a bit of imagination and a few tweaks, they can’t be improved. Good luck and enjoy your cooking and eating.
These little blighters are a combination of Nigella's Involtini and Thomasina Miers Aubergine Caponata but who cares? Caponata is one of those classic Sicilian fusion dishes which, despite its aubergine and tomato roots, can include a whole range of fried and crunchy blanched vegetables; fennel, celery, courgette, cauliflower, squash, red peppers, cucumber etc. It's more a treatment than a recipe. Wrap in a slice of griddled aubergine and they're great as a snack, vegetarian main, side for meat dishes, part of an antipasta or mezze plate etc etc. And they're surprisingly easy and can be done in stages. Best served lukewarm.