Miso Aubergine
I always buy aubergines, and then am never quite sure what to do with them apart from curry and chilli, but these are so quick and easy on the BBQ. Maybe you have grown some this year, they do really well in our gardens and greenhouses.

• 1 fat aubergine, sliced across (rather than lengthwise) in about 1cm slices. It doesn’t really matter how you cut them, but I find this easiest
• 1 heaped tbs each of white miso, tahini and apple cider vinegar, all whisked together
• Good pinch of chipotle or other chilli flakes if you like them, still good without
• Black pepper
• Oil

Rub each side of the aubergine slices with a little oil
Grill or BBQ one side till just colouring, then turn over and grill the other side until just colouring. It should be starting to soften.
Turn back and spread the top with the miso mix
If you are grilling them, grill until just bubbling. On the BBQ, just until it melts a bit.
These are lovely on their own, perhaps with some rice or flatbread, or with a salad. Good hot or cold.

Really Easy and Quick Flatbreads

• 4 heaped tbs self raising flour
• 1 level tsp baking powder
• Good pinch salt
• 2 tbs (maybe more) plain yoghurt

Simply mix all together, till a smooth ball.

Leave to rest for 10 minutes or so

Divide into 4 and flatten to thin shapes with rolling pin

Heat heavy pan (no oil) and spread the thin slices on top, turning when they puff up.

When both sides look cooked, take them out, brush with butter, and sprinkle on some zataar or dukkah or whatever you fancy, or just have plain

Cover until all are ready

These are good toasted the next day if there are any leftovers….not a problem I have ever had!

Georgina Hayden has lovely recipes for Dukkah and zataar, or you can buy them everywhere these days