Method:
Start by cooking the aubergine curry as this will take the longest. Cut the aubergine into wedges and salt well, leave for 2-3 mins.
Add the oil to a deep frying pan and start to colour the aubergines all over in batches. Remove and drain on some kitchen paper and seasoning while hot.
Start by making the patties, mince the chorizo by taking the casing off and cutting into smaller parts and mincing with your hands. Mix it with the pork mince, add the salt and pepper, mix some more and form into patties, either 4 large or 6 smaller.
Keep in the fridge while you prepare the relish.
Method:
Get one of our butchers to butterfly the chicken breasts for the filling.
In a bowl add the cream cheese, grated cheese and egg, season with salt and pepper and mix well.
Spoon this into the chicken breast and fold the top back over.
Spread out the streaky bacon and flatten it out a little to make them wrapping the chicken a little easier. Wrap each breast with 2-3 slices of the bacon to seal everything in.
Method:
Place the tomato and garlic on a small tray and drizzle over a little oil, and roast or grill until charred or roasted.
Get a blender and add the roasted peppers, garlic, tomato, almonds, bread, and salt and pepper and start to blend, slowly add the olive oil which will emulsify the sauce. Season with the vinegar and some more salt and pepper if needed.
Have leftover roast beef and don't know what do with it? Barry has come up with this absolutely delicious starter or canapé idea to make the most of Sunday's leftover roast.
It doesn't sound like it should work, but we can confirm it does. The dressing in this recipe that's drizzled over the beef, has tuna in it and combined with the fried capers and beef is a wonderful combo, you'll keep going back for more!
Start by removing the onglet from the fridge and bring it up to room temperature. Pre heat the oven to 180 deg C.
Put a frying pan on medium high heat and add a small amount of oil. Add the sliced onions, season with a little salt and cook for 4-5 mins. Aim for a stir fried onion, so a little brown with a small amount of crunch.