Snack: Aubergine dip

1 aubergine 1 garlic clove 1 green chilli, deseeded and finely chopped 1 tsp extra virgin olive oil Juice of ½ lemon ½ bunch of flat-leaf parsley, roughly chopped ½ tsp paprika Salt and freshly ground black pepper PREHEAT the oven to 180c/gas mark 4.

Pierce the aubergine a couple of times with a knife, place in a roasting tin then roast for 45 minutes until softened.

Leave to cool. Once cooled, scoop the insides from the aubergine into a food processor. Blend with the garlic, chilli, oil, lemon juice, parsley and a pinch of salt and black pepper.

Taste and adjust seasoning, oil and lemon as needed. Place in a dish and sprinkle with the paprika. Serve with flatbreads and celery.