Rhubarb Crumble

It’s peak rhubarb season and this one’s a simple classic, rhubarb crumble. Rhubarb varies a lot, by type and season. Some is thin, sweet, and pink (early Timperley, which I grow, for example). Others thick green and tart. I like the large greener stalks for crumble as the tart contrast with the sweet topping works best.
For the thinner rhubarb cut it into 3cm lengths. For the thicker rhubarb, I cut into 1.5cm chunks.
Getting the sugar in the rhubarb right is one of those wonderful guesses. I think the cooked rhubarb needs to be sweet enough but still have a background tartness. This gives a lovely contrast to the crumble topping.
Using the ground almond really helps the topping in my view. Also, chilling it for a bit helps it to form crunchy, crumbly, clumps. When cooked the clumps have an almost biscuity crumble to them. This topping gives the right balance of soggy under-bottom to crispy top.
I use a dish that is 23cm square, and about 6cm deep. The topping quantity just covers the dish but is thick enough.

Ingredients

  • 600g rhubarb sticks
  • 40-60g demerara sugar, more or less spending on your rhubarb

Topping

  • 150g plain flour
  • 75g ground almonds
  • 170g chilled butter, in 1cm cubes
  • 75g demerara sugar
  • A pinch of salt (only needed if you’ve used unsalted butter)

Method

  1. Chop the rhubarb and put it in the bottom of your dish
  2. Sprinkle the sugar over and distribute it around the rhubarb
  3. To make the topping add all the topping ingredients to a mixing bowl
  4. Either blend with your fingers, or a food processor, or a KitchenAid until you have integrated the butter
  5. The topping will form clumps, or even consolidate to almost one lump (because of the butter content) and this is a good thing
  6. Chill the topping in the fridge for 30 minutes or about 15 minutes in the freezer
  7. Preheat the oven to 180C fan
  8. Add the chilled topping to the top of the crumble, breaking up any bigger clumps till it just covers the crumble. Clumps of 2-3cm are not a problem. Don’t worry about bits of rhubarb peeking through. Some bubbling up is welcome.
  9. Cook the crumble in the oven until the rhubarb and topping are cooked, this will be 30-40 minutes depending on the depth of the dish. The topping needs to be golden but not too dark.
Once the rhubarb crumble is ready take it out of the oven and let it sit for 15 minutes so it is warm but not too hot. Serve with your preferred accompaniment – custard (hot or cold), creme fraiche, cream.

Eggs Kejriwal

Eggs Kejriwal

Eggs Kejriwal is a simple and delicious Indian spicy cheese on toast with eggs. What’s not to like. Great for finally making up that little yellow carton of that English Mustard you’ve got lurking in the cupboard.

It’s a little bit Raj. Served in the clubs of Mumbai. Good for a weekend brunch.
Quantities for one. You know what to do if you need more…

Ingredients

  • 2 slices of decent bread (I use our homemade crusty loaf) cut about 1-1.5cm thick
  • Colman’s mustard, enough to spread a thin layer on your toasted bread (make up the mustard from the powder per the instructions, best if done 10 minutes in advance to let the flavour develop.)
  • Chillies, thinly sliced. Your preferred type. As many as you like. Hot is good but remember the mustard is fiery too.
  • 1 Spring onion, thinly sliced, leave this out if you like it simpler
  • 100g mature cheddar
  • 25g butter
  • 1 fresh egg
  • Pepper and coriander for garnish

Method

  1. Make up your mustard
  2. Warm a plate, preheat the grill, and melt the butter gently in a small frying pan
  3. Grate the cheese into a bowl and mix with the chillies and spring onion
  4. Toast the bread lightly on both sides
  5. Spread a thin layer of mustard over your toast
  6. Top the that with the cheese and put under the grill till bubbling
  7. Meanwhile, crack the egg into the frying pan. Aim for a crisp-edged white and golden soft yolk
  8. Place the cooked egg on top of the toast, sprinkling it with coriander and grated pepper.
Serve the Eggs Kejriwal on your warmed plate.

Chicken Korma

The basis of this tasty Chicken Korma is Felicity Cloake’s recipe. It is rich, indulgent and fragrant. The korma has no chilli, and no turmeric, so it can be a good option for the people who can’t take the heat of Indian food.
The sauce is a based on a combination of yoghurt, double cream and blended cashew nuts. The sultanas are a bit of a throwback to 70’s curries of my childhood. If you hate them, leave them out.
The rose water and addition of crushed black cardamom seeds at the end really lift the fragrance of the dish. Rose water strength varies a lot so you must taste and adjust the quantities to your preference and taking into account the strength of your rose water.
I serve the korma with plain basmati rice. Plain rice is a good contrast to the fragrant dish.
If when cooking the sauce it gets too thick/dry or gets too hot, just add a splash of water to keep the consistency right and avoid burning.
I’d say this quantity would do two people.

Ingredients

  • 250ml plain, full-fat yoghurt, not the “Greek Style”, it’s too creamy
  • 8 skinless, boneless chicken thighs, or a couple of chicken breasts
  • 4 tbsp double cream
  • 1 tsp saffron threads
  • 1 tbsp rose water
  • 50g cashew nuts
  • 70g of butter, clarified
  • 2 cinnamon sticks (5cm long)
  • 10 cardamom pods, lightly crushed
  • 1 onion, finely chopped
  • 6 garlic cloves, crushed
  • 2 tbsp ginger, finely grated
  • ¼ tsp freshly grated nutmeg
  • 25g sultanas
  • 1 tsp fine salt
  • 1 tsp sugar
  • Seeds of 1 black cardamom pod, crushed in a mortar and pestle

Method

  1. Cut up the chicken to medium pieces and put it in the yoghurt to marinade for a few hours in the fridge.
  2. Put the cashew nuts in a jug and add 75ml of warm water to soak
  3. Warm the cream gently, but don’t boil
  4. When warm add the saffron threads (which I break lightly) and the rosewater and leave to the side to infuse the flavours
  5. Using a medium pot heat the oil add the cinnamon sticks and green cardamoms and fry for a minute or so
  6. Pick the chicken pieces out of the marinade and fry gently for a couple of minutes until they slightly brown. You don’t need to fully cook the chicken at this stage as you will finish it in the sauce. Keep the yoghurt marinade.
  7. Take the chicken out to a side plate while you prepare the sauce.
  8. Add the onion and fry off gently for 10 minutes or so till it is soft
  9. While the onions cook, blend the cashew nuts and water to a paste in a blender, or mortar and pestle. I usually use my stick blender in a jug and it works fine.
  10. Add the garlic, ginger, sultanas and nutmeg to the onions and cook off for a minute or so
  11. Now add the cashew paste, the remaining yoghurt marinade, salt and sugar.
  12. Add the chicken back to the pot and bring to the gentlest simmer. Simmer for as long as you need to cook the chicken, probably 10-15 minutes. Don’t cook too long or the chicken will dry out.
  13. When ready add the infused cream and gently reheat to simmering point.
  14. Taste for seasoning. If necessary add salt, and if it’s needed add a teaspoon of rosewater for extra fragrance.
  15. Stir in the crushed black cardamom seeds and serve the korma with plain rice.

Golden Jamaican Patties

Jamaican Patties are lovely little golden pastry parcels. We make them with beef or vegetarian filling. Serve them with a citrus salad for a surprising summer lunch. Great for BBQ’s because you can make them a couple of hours in advance and serve them at ambient temperature. They also make a great vegetarian option. By changing the pastry to use an oil rather than butter they could also be vegan.
The filling should be quite spicy but you can vary this according to your preference or audience.
Serve it with an orange salad and citrus dressing.
The Jamaican Patties are best served warm or ambient temperature. Don’t serve them hot, straight from the oven, or cold straight from the fridge.

Pastry

I find I can get 8 Jamaican patties from this quantity of pastry. I use a circular dish to cut the pastry rounds for each pattie and it is 13cm in diameter, and I find this is a good medium size. The filling quantities will do about 8 or 16 patties. I often make double the filling and freeze it. That saves me making filling on a second run; I just need to make the pastry.

Ingredients

  • 300g plain flour
  • 1½ tbsp curry powder, yes, plenty curry powder
  • ½ tbsp Garam Masala
  • 2 tsp Turmeric
  • pinch salt
  • 165g unsalted cold, refrigerated butter
  • About 90ml of cold water
  • some beaten egg for glazing

Method

  1. Add all the dry ingredients to a mixing bowl
  2. Cube the butter into 1cm cubes while still cold, and add to the flour
  3. Either use a food processor or a Kitchenaid, or your fingers, to rub the butter into the flour till it is like sand.
  4. Gradually add as much of the cold water as you need, till the pastry comes together
  5. Work it briefly with your hands into a ball, wrap it in cling film, and then refrigerate to rest for at least 30 minutes.

Beef Filling (About 8 patties)

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion finely diced
  • 4 large garlic cloves, crushed
  • 2 tsp curry powder
  • 1 tsp Garam Masala
  • 2 tbsp chopped chives
  • 2 tbsp chopped thyme
  • 300g minced beef
  • 125ml beef stock (or veg stock if you want)
  • 1 tsp molasses sugar (some brown sugar will be fine)
  • 1 tsp scotch bonnet hot sauce or other chillies to make it as hot as you prefer.
  • 2-3 tbsp breadcrumbs (so the filling is not liquid at the end)
  • salt and pepper

Method

  1. In a medium pot soften the onion in the oil till properly soft.
  2. Add the garlic, curry powder, garam masala, chives and thyme.
  3. If using fresh chillies add them at this stage.
  4. Turn down the heat or turn it off while you brown the mince
  5. Use a suitable frying pan. I use non-stick and don’t add oil. Add the mince in batches and properly brown it. Much of the liquid will be cooked off and some faint caramelisation is good for the flavour.
  6. Add the browned mince to the cooking pot
  7. Add the sugar and stock, salt and pepper, and simmer for 8-10 minutes
  8. Add the breadcrumbs in spoonfuls until all the liquid is gone and the mixture looks thick enough to fill patties.
  9. Taste to check the seasoning
  10. Allow the mixture to cool before filling patties

Jamaican Patties Assembly

  1. Preheat the oven to 200C fan.
  2. Roll the pastry to about 3mm thick. For ease, I do this on some greaseproof paper.
  3. Cut out circles about 13cm in diameter. You should get about 8.
  4. Spoon a generous couple of dessert spoonfuls of filling in the middle of each circle.
  5. Dip your finger in water and run it around the edge of the pastry.
  6. Fold it over to make a semi-circular parcel. Press it together gently with your fingers or use a fork.
  7. The patties should be generously filled with no “air” gaps in them.
  8. Arrange them on baking sheets
  9. Brush with beaten egg and bake for about 20 minutes until golden

Vegetarian Filling (About 16 patties)

You can change the vegetables based on what you have around. Butternut Squash could be sweet potato. Remember that the Jamaican patties will be cooked in a hot oven for about 20 minutes. So some quick cooking vegetables, like the fine beans below, really don’t need much advance cooking as they will cook with the pattie.

Ingredients

  • 2 tbsp vegetable oil
  • 1 Butternut squash
  • 2 sweet pointed red peppers
  • 1 onion
  • 1 medium carrot, chopped finely
  • 4 large garlic cloves, crushed
  • 2 tsp curry powder
  • 1 tsp Garam Masala
  • 2 tbsp chopped chives
  • 2 tbsp chopped thyme
  • 125ml vegetable stock (I use Marigold boullion)
  • 1 tsp scotch bonnet hot sauce or other chillies to make it as hot as you prefer.
  • 200g fine beans cut into 1-1.5cm pieces
  • 2-3 tbsp breadcrumbs (so the filling is not liquid at the end)
  • salt and pepper

Method

  1. Preheat the oven to 180C fan
  2. Peel and cube the butternut squash into 1cm cubes. Add them to a bowl with a little oil and mix them up to coat them.
  3. Spread the squash on a baking sheet (you may need 2) and roast for 20 minutes
  4. Meanwhile, in a medium pot soften the onion and carrot in the oil till properly soft.
  5. Use a blowtorch to blacken the skin of the red peppers (I do this on the stovetop in a frying pan)
  6. Place them in a bowl with some clingfilm to seal it for 5 minutes. The skin will now scrape off.
  7. Remove the stalk and seeds and cut into 1-1.5cm squares.
  8. When the squash is ready and comes out the oven I usually blast the pieces with my blowtorch to caramelise the edges but this isn’t essential.
  9. Keep the cooled pepper and squash to the side
  10. Add the garlic, curry powder, garam masala, chives and thyme to the softened onions
  11. If using fresh chillies add them at this stage. Cook gently for a few minutes.
  12. Add the stock, salt and pepper, and simmer for 8-10 minutes. Use more stalk if you need.
  13. Add the squash, peppers, and fine beans, there’s no need to cook more as they will cook in the patties.
  14. Add the breadcrumbs in spoonfuls until all the liquid is gone and the mixture looks thick enough to fill patties.
  15. Taste to check the seasoning
  16. Allow the mixture to cool before filling patties

Citrus Salad Dressing

This is a great citrus dressing for a salad. I really like it with a salad which also has some orange in it.

Ingredients

  • 2 tbsp neutral vegetable oil
  • 1 tbsp freshly squeezed orange juice (If you are segmenting an orange then this will probably be a by-product.)
  • 2 tbsp lime juice
  • 1½ tsp honey
  • 1½ tsp caster sugar
  • 2 tsp grated ginger
  • salt and pepper to taste

Method

  1. Add all the ingredients to a bowl
  2. Whisk lightly
Make a salad using whatever you prefer, and add the citrus dressing. If there is orange through the salad this is particularly lovely.
Great with Jamaican Patties

Nasi Goreng

Nasi Goreng means “fried rice”. Subject to huge variation this is my version using prawns based on one made by my son. I top it with a fried egg, though it is often a sliced up thin egg omelette that is used.

As with all stir-fry type dishes you should have all your ingredients prepared and to hand before you start cooking. In this dish, the rice needs to be cooked in advance. The final cook only takes a few minutes.

Ingredients

  • Cooked and cooled basmati rice (as much as you need but let’s assume a dry weight of about 160g for two people). In a hurry? Use one of those pre-cooked rice sachets you can get in the supermarket. I’ll not judge.
  • 1 tbsp vegetable oil
  • Some greens/veg: chopped cabbage, spring onion, peas, or some thinly sliced carrot. Whatever you have to hand.
  • Some onion thinly sliced if you want but probably not needed if you use some spring onion
  • Enough uncooked prawns, as many or as few as you like. Obviously, this could be chicken or any other protein you fancy.
  • 1 tbsp fish sauce
  • 2 tbsp ketjap manis (this is a bit like concentrated soy sauce, you could just add 1-2 tablespoons of soy instead)
  • 3-4 tsp medium curry powder, more or less according to taste. (The Marks & Spencer’s Roasted Curry Powder is the best I’ve found so far.)
  • ½ Lime for juice
  • Chopped Coriander for garnish if you fancy
  • 2 eggs for frying (in some you make a thin egg omelette thing and slice it up but I like the contrasting white of the egg and the soft runny yolk.) Do what you like. Poached would be fine too.

Method

  1. Cook your rice, drain it, and allow it to sit and cool. I have a very simple method. Boil a generous pot of salted boiling water. Add the rice, stirring briefly, initially, to make sure it doesn’t stick. Cook it on a simmer for 9 minutes. Take it off. drain it and leave to cool. The rice will fully rehydrate while cooling.
  2. Heat your oil in a wok.
  3. Add your vegetables in the order that allows them to get the right amount of cooking.
  4. Add the prawns or other protein
  5. Add the curry powder and be careful it doesn’t burn or catch while the prawns begin to cook
  6. Add the rice, fish sauce and ketjap manis.
  7. Heat the rice in the wok while the prawns finish their cook.
  8. Fry an egg in a hot frying pan, keeping the yolk soft
  9. Squeeze in the lime juice to the wok

Serve the Nasi Goreng in a bowl, garnished with coriander, and a fried egg on top

Horseradish Sauce

You can easily grow horseradish in your garden. It’s a bit like mint, it can be invasive and difficult to eradicate. You can grow it in a tub or pot. It really needs a deep loamy soil to allow the huge taproot to develop.

Ingredients

  • 15g horseradish root, that’s probably about thumb size and thickness.
  • 2 tbsp hot water
  • 1 tbsp white wine vinegar
  • ¼ tsp English mustard powder
  • ½ tsp caster sugar
  • salt and pepper to taste
  • 150ml of lightly whipped double cream. Or some creme fraiche or soured cream if you prefer.

Method

  1. Peel the horseradish root and finely grate into a bowl, I use a microplane for this. Be very careful of the fumes. It can be painfully hot and will really hurt if you breathe it in.
  2. Add the hot water to the bowl and let the horseradish sit for 10 minutes
  3. Meanwhile mix all the wine vinegar, mustard powder and sugar in another bowl
  4. Strain the water from the horseradish and add to the vinegar mix.
  5. Now add the cream and season with salt and pepper.
You can vary the amount of cream depending on how hot your root is, and how fierce you like the sauce.
Serve it with roast beef, or other roasts. Also good with pickled herring, smoked mackerel, smoked salmon. Works well with beetroot too.

Blueberry Muffins

Making blueberry muffins is quick and easy. This recipe makes about 8-12 depending on how large you make them. They are best made on an easy morning and enjoyed still warm with a coffee. I find they are best eaten on the day they are made. If eaten later, 10-20 seconds in the microwave can revive that just cooked experience.

Ingredients

Dry

  • 280g plain flour
  • 10ml (2 tsp) baking powder
  • 2.5ml (½tsp) salt
  • 110g sugar

Wet

  • 1 egg
  • 240ml milk
  • 85g butter (melted)
  • 2.5ml (½tsp) vanilla extract
Fruit
  • Up to 200g of berries (can be blueberries, raspberries, strawberries or any other soft fruit; keep some frozen and use them straight from the freezer out of season)

Method

  1. Pre-heat the oven to 190°C (180°C fan)
  2. Prepare the tray and put in 9 – 12 muffin cases. I prefer 9 larger muffins but if making for kids you may want smaller portions.
  3. The trick is keeping the wet and dry ingredients separate until the last moment. Sieve the dry ingredients into a mixing bowl.
  4. Beat the egg and then add the wet ingredients into a different jug or bowl.
  5. Now add the wet to the dry and mix quickly with a wooden spoon. Don’t be too fussy it will look a bit lumpy and uneven – it’s fine. Just mix them briefly to wet the dry ingredients.
  6. Now add the fruit and stir in. Using frozen fruit works well as it doesn’t break up into the mix and cooks fine from frozen.
  7. Spoon into the cases and put in the oven.
  8. Should be cooked in about 20-35 minutes depending on what size they are and how much frozen fruit is in them.

Tips

Makes about 9-12 muffins blueberry muffins – lay out the tray and cases in advance.
Mix the dry ingredients in one bowl and the wet ingredients in a jug. Add the wet to the dry just before you do the final mix.
Melt the butter till its just melted – don’t heat it up. I use a small warm saucepan on the cooker for this. If you microwave it then it will splatter all over the inside of your microwave.
Add the blueberries (or whatever fruit you choose) after you mix the wet and dry and just quickly stir them in – don’t break them up.
Be as quick as possible once you mix wet and dry ingredients to get them into the cases and in the oven.
To check if cooked press the top of a muffin gently with your finger – it should spring back. Or use a thin metal skewer to check there’s no uncooked gloop.

Creme Brûlée

Creme Brulee is always a winner for a dessert.  It is also much easier to make using this technique then most people imagine.
Great for a dinner party because they can be made a day in advance and chilled in the fridge leaving just the sugar topping to do just before serving.
If you don’t own a blowtorch, you can try to caramelise them under the grill, but I think that rarely works as it takes too long and heats up the custard. My advice is – get a blowtorch.
This makes about 6-8 depending on the size of your ramekins.

Ingredients

  • 600ml double cream
  • 1 vanilla pod
  • 100g caster sugar (you will need extra for the topping)
  • 6 free-range egg yolks

Method

  1. Preheat the oven to 150C/300F/Gas 2.
  2. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Then add the vanilla pod (halved if too long)
  3. Warm the cream to boiling point, then turn off the heat. It’s best if you can let it get quite cool.
  4. In a separate bowl, beat the sugar and egg yolks together until pale.
  5. Pour the cream over the egg mixture, whisking continuously while you pour until well mixed. I find this makes enough for about 6-8 ramekins, the variation in quantity comes from the egg sizes and the ramekin sizes.
  6. Fill the ramekins leaving a few millimetres for it to expand slightly when cooking.
  7. Boil a kettle full of water.
  8. Place the filled ramekins into a large roasting tray and carefully put the tray into the opened oven. It’s easier if you don’t add the water till you set the tray in the oven.
  9. Before closing the oven pour in enough hot water from the kettle to come two-thirds of the way up their outsides. (This is called a bain-marie.)
  10. Close the oven door and the custards will cook in the warm bain marie. I find this takes about 15-25 minutes. It can depend on the shape and size of your ramekin.
  11. When they are ready they should still have a nice wobble if gently shaken, they will set further when they cool. If you cook them too long they become too firm and may crack on top. I find 15-20 minutes gives them a lovely soft texture when cooled. Take them out of the oven and out of the bain marie to cool. Once cooled they can go into the fridge to chill further. (I find a pair of tongs ideal for removing the ramekins from the hot water. Take care not to drop them. A fish lift might slide under them and be helpful too.)
  12. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chefs’ blow-torch. Don’t add too much sugar to the top or you will create a thick layer that’s hard to eat. To be at their best this must be done in the 60 minutes before serving or the crisp sugar top will go soft. I find it only takes a few minutes.

Variants

Fruit

Creme Brulee is especially nice with a thin layer of fruit at the bottom of the ramekin. Ideally, you want to have a contrast, not too sweet. You can make it seasonal almost anything will work. My personal favourites are Rhubarb, and Raspberry. You want to just gently cook the fruit with a little water and sugar to make a very light fruit compote. For me, the fruit has to keep its general shape. Rhubarb must be cooked but still hold together as pieces of stalk. Otherwise, it’s just a mush. Raspberries are also very delicate. I find you can add a handful and cook till they dissolve to give a base, then add the whole fruits just warming and removing from heat before they dissolve. Spoon a small amount into the base of the ramekin before you add the custard. It brings a sharp balance to the dessert and is eaten up through the layers of creamy sweet custard.

Rose Water

I’ve made this with rose water before and it was faint but tasty. I’d increase the quantity if doing again. For the above quantities I’d suggest 2 tbsp rose water. You could do more but it can be a quite overpowering flavour if too strong. I tried 1 tbsp and it was barely discernible. I think some trial and error is required. Actually, rose water goes well with rhubarb. I will try that when the rhubarb is in season. Also, if doing just rose flavour I would reduce the vanilla, you could even omit it completely.

Baba Ganoush

Great recipe which makes a really nice smoky Baba Ganoush. It’s a fabulous roasted aubergine dip that is best eaten with freshly made pitta bread. As with all these things you can flex the quantities to make it more lemony, or garlicky, or whatever you prefer.
The quantities make about a decent pasta bowl sized serving.
For me, a blowtorch is essential for this recipe. But you might find a very hot grill or BBQ could do the trick. A gas hob might work but it could get messy. A real scorching of the aubergine skin is needed to get a good strong smoky flavour. When I use the blowtorch approach the skin glows red and smokes, it then goes black and carbonised as it cools.
The other essential is draining the aubergine liquids. Otherwise, the dish will be too wet and sloppy.

Ingredients

  • 2 medium to large aubergines
  • 1 garlic clove, more or less as you prefer
  • ½ Lemon, juiced
  • 2 tbsp good Tahini (I always use Al Arz)
  • Chopped mint or parsley for mixing through
  • Good olive oil for serving
  • Toppings as preferred – parsley, oregano, pomegranate, dukkah

Method

  1. Roast the aubergines in a hot oven at 200C for about 1 hour, more if you think they need it.
  2. I then take them out to the cooker top and set about them with the blowtorch. They are so hot the skin instantly chars and glows red, releasing smoke. (Put the vent on and shut the kitchen door or the fire detectors will go nuts.) Scorch all round.
  3. Now slice each in half lengthwise and scrape out the flesh, trying to avoid getting too much carbonised skin. Put the flesh in a colander over a bowl to cool thoroughly, this drains all the liquid.
  4. Meanwhile, add the tahini and the lemon juice to a bowl with the crushed garlic. Mix them and the tahini/lemon combo will thicken up.
  5. Once the aubergines have drained, put the flesh into the tahini/lemon mix.
  6. Mix it up with a spoon or fork. You may want to use a knife to cut any fibres remaining from the aubergine. Sometimes I cut through it with scissors. It doesn’t need to be too fine and I don’t like the blended stuff, some texture is good.
  7. Stir in any herbs you are using.

Serve the Baba Ganoush at room temperature with some good olive oil and whatever dressings or herbs you fancy. Make your own homemade pitta bread to get the best from this delicious smoky wonderfulness.