Cook for 10 minutes, then gently turn the aubergines and add a splash of water if they’re looking dry. Cook for a further 20 minutes, or until nice and tender. Heat a large saucepan or a wide, shallow pan over a medium heat, add the oil, chillies and peppers and sauté for 15 minutes, stirring occasionally. Phone orders min p&p of £1.99Simon Hopkinson’s rhubarb crumble with Guernsey creamFacebook Twitter Pinterest Rhubarb crumble with Guernsey cream. Add the juice of the lemon and fold in the stiffly beaten egg whites lightly but thoroughly.

Source: The Guardian January 26, 2017 07:52 UTC