Deliciously creamy aubergine with a chargrilled and spicy flavour. Flame cooked on the kitchen hob. Served today with a crispy fillet of sea bass. Aubergines chargrilled on the hob and then put in the oven for 40 minutes to soften. Do this the night before you want to serve it and it will only take as long as the fish takes to cook for supper to be ready. I’m going to use 2 aubergines.  This will serve 2 people. Put the oven on 180/350 degrees. Put the aubergines on the flame and turn them til their skins are chargrilled. (Obviously don’t go and do something else while this is happening!) Put them into a tray in the oven for about 40 minutes. When they’re cool carefully take off all the blackened skins and put the aubergines in a sieve over a bowl in the fridge to drain. Leave them overnight.

When you’re ready to cook add 1 tsp of cumin, 1 tsp coriander, to a drizzle of olive oil in a pan. Very gently heat the spices then add the drained aubergines, 100 ml of double cream, lemon zest and a squeeze of lemon juice, salt and pepper.  Give it a good stir. To make a dressing finely slice half a red chilli, 6 big pitted olives, 1 tbs of chopped capers. Add 3 tbs olive oil to the bowl and a good squeeze of lemon, salt and pepper and mix. Rub a little coriander and cumin powder over the skins of 2 sea bass fillets and pan fry over a medium heat for 5-6 minutes turning a few times and the skin is crispy.   Recipe loosely based on one by Tom Kerridge!