summer of get- togethers. Treat friends and family to our juicy Nectarine, mint & honey lollies, p7. Or turn the humble cucumber into a fresh, dill-rich salad everyone will want the recipe for Looking to make Dad feel like a hero this Father’s Day? Jamie’s brunch idea, p60, takes the humble crumpet to another level with egg, mushrooms, spinach, chilli, feta and thyme. It’s so easy yet so incredibly moreish. Then head out for a family picnic – we’ve plenty of no-cook ideas, p29, so you can just pack up and go. Or if you’re hanging out in the garden, pour a glass of Cider-ita punch, p21 (that’s cider mixed with limes, mint and slices of chilli if you’re feeling spicy!). Don’t forget to visit our digital magazine at

Aubergines

Firm and earthy with a meaty texture

Need to know Modern varieties of aubergine no longer need to be salted before use.

A U B E R G I N E & P O T A T O C U R R Y ( A L O O B A I N G A N )

Serves 6 Takes 1 hr Cost per serve 78p

5 tbsp vegetable oil 3 aubergines (about 600g), cut into thick (2-3cm) wedges 1 onion, finely chopped 1 tsp cumin seeds 8 garlic cloves, finely grated 2 green chillies (deseeded, if you like), finely chopped 30g fresh ginger, finely grated 1 tsp mild chilli powder 1 tsp ground coriander ½ tsp ground turmeric 600g baking potatoes, peeled and cut into 2cm chunks 400g tin chopped tomatoes 1 lemon, ½ juiced, the rest cut into wedges to serve 1 tsp garam masala 15g fresh coriander, stalks finely chopped, leaves roughly chopped rice or naan and natural yogurt, to serve (optional)

1 Heat 4 tbsp oil in a large, wide saucepan over a high heat. Add the aubergine and cook for 10-12 mins, stirring often, until softened and well-browned (don’t worry if it catches a little). Set aside in a bowl. 2 Heat the remaining 1 tbsp oil over a medium heat and add the onion and cumin seeds; cook for 4-5 mins until softening and golden. Add the garlic, chilli and ginger, fry for 2 mins more, then stir in the chilli powder, ground coriander and turmeric. Cook for 1 min, then stir in the potato chunks, followed by the tinned tomatoes and a tin of water (400ml). 3 Return the aubergine to the pan, cover and bring to a brisk simmer over a medium heat for 15 mins, stirring occasionally (take care not to break up the aubergines too much). Uncover and cook for another 15-20 mins until thickened and the potatoes are tender. Add a splash of water if it’s too thick. Stir through the lemon juice, garam masala and chopped coriander. Season to taste and serve with the lemon wedges, with rice or naan and yogurt alongside, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 1006kJ 241kcal 14g 2g 7g 0.2g 12% 20% 9% 8% 4%

of the reference intake. See page 81. Carbohydrate 26g Protein 5g Fibre 5g 2 of your 5-a-day; low in saturated fat

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