Here are a couple of recipes.
Mulled apple juice is really lovely when it’s cold and you can use other juices too.
You’ll need a good sized pan.
One carton of apple juice
2 cinnamon sticks slightly broken
about 8 cloves
2 star anise
a spoonful of honey or maple syrup
a glass of water
slice an eating apple thinly and add
Heat it all and let it steep a bit. Try not to let it boil.
Pour into mugs an enjoy.
Alex brought us a gift from one of the Zios in Naples: a 2kg block of parmigiano. Lovely.
First made the sauce:
Chop a couple of red onions and sweat them in a large saucepan with either four or five cloves of finely chopped garlic or a couple of teaspoons of the very lazy kind. A sprinkling of cumin seeds adds a depth of flavour.
chop a handful or two of mushrooms and add them in.
I then chopped up the leftover chestnuts and added them too.
You will then need four normal sized or one really huge tin of tomatoes. Pour it all in and stir. Add salt and pepper and a dash of Worcestershire Sauce. Cook it down a bit. If you think the tomatoes are a bit bitter, add some sugar.
You will need three good sized aubergines (eggplant). Top and tail and slice lengthwise.
Get some oil in a pan or griddle if you have one and fry off the slices. You don’t actually need to salt and rinse for this.
Grate a lot of parmigiano. I am sure another cheese like a good mature chedder would work just as well if no Italian uncles have given you a 2kg block of cheese recently.
Use a large Lasagne dish and begin layering. Tomato sauce first then cheese then aubergine and repeat till you finish with a layer of aubergine.
I topped it off with a lot of (gluten free) bread crumbs and more cheese and then put in the oven at gas mark 6.
It fed 5 adults and three small people and there was a lot left over. I processed the rest and have put it in jars to use as a base for other food.