• Halve the baby aubergines (cut large ones lengthways into fat fingers), then score the flesh. Brush the aubergines gerously with olive oil. Season and place on a baking sheet.
• Cook at 200° C for about 20 min.
• Finely chop the chilli. Mix together with the grated lemon rind and the parsley.
• Sprinkle the parsley mixture over the aubergines, drizzle with a little more olive oil and return to the oven for a further 10 minutes or until the aubergines are tender. Sprinkle with lemon juice to serve. Garnish with watercress.

30 ml coriander seeds
15 ml black peppercorns
10ml mustard seeds
2 spring onions
700g old potatoes
coarse sea salt
about 45ml olive oil

• Coarsely crush the coriander, peppercorns and mustard seeds in a pestle and mortar. Chop the spring onions.

• Leave the skins on the potatoes; chop them into large chunks (wedges c 5cm x 2 cm in the photograph). Cook in boiling salted water until just tender. Drain well.
• Meanwhile, fry the crushed spices in the oil for 1 min. Add the hot potatoes, salt and spring onions and mix well. Place in a shallow ovenproof serving dish.
• Cook at 200° C for about 40 min or until beginning to crisp. Season and serve immediately.

350g (2¼ cups) Flour
5ml (1 tsp) Salt
60ml (3 Tbsp) Cocoa
320g (1½ cups) Sugar
120g (4 oz) Margarine
18ml (1Tbsp) Golden syrup
200ml (_ cup) Milk
5ml (1 tsp) Vanilla essence
2 eggs
15ml (3 tsp) Baking Powder

• Sift together the flour, salt, cocoa and sugar.
• Place the margarine in a mixing bowl with the syrup and stir until softened.
• Add the dry ingredients above, milk and vanilla essence and stir until the flour is dampened.
• Beat for 2 minutes (slow speed on the mixer or allow about 150 strokes per minute). Scrape bowl and spoon often.
• Add eggs and baking powder and beat 1 minute longer.
• Turn into 2 greased 23 cm (9 inch) pans and bake for about 35 minutes.
• In 20cm (8") pans, allow ten minutes longer. For Mocha flavour add 5ml (1 tsp) instant coffee to the milk.

3 cups (750 ml) of flour
1 cup (250 ml) sugar
2 teasp. (10 ml) Bicarbonate of soda.
1 cup (250 ml) Butter
2 eggs
2 cups (500 ml) milk
1 tablespoon (15 ml) apricot jam.

• Beat butter, sugar and eggs, till creamy. Stir in other ingredients.

Half cup (125 ml) vinegar,
Half cup (125 ml) sugar

• Dissolve vinegar and sugar and place in the bottom of the baking dish (approx 8" x 12"?) then spoon the mixture evenly onto the liquid. Bake in a medium oven (180 C) for about 30 mins.