Still hitting the right note

Open-air opera is off but that’s no reason to stay indoors or abandon the picnic, says Philippa Davis. Eat these dishes in the garden – and call on talented family members to provide the entertainment

WITH not quite the summer we had all imagined, creativity seems key in keeping the house entertained and finding ways to help lift all our spirits.

I had planned for this month’s recipes to be perfect posh picnic ideas for you to take to a grand country house opera occasion,

This famous aubergine, tomato and pasta dish originates from Catania in Sicily and is associated with the composer Vincenzo Bellini, who was also from the area and composed the beautifully tragic opera Norma. According to legend, Nino Martoglio, a playwright and enthusiastic audience member, exclaimed with delight upon tasting the dish: “Chista è ’na vera Norma.” (“This is a true Norma.”) And the name stuck.

Preheat oven to 160°C fan/350°f/ gas mark 4.

Cook the pasta as per packet instructions, such as Glyndebourne, however, with many events postponed or cancelled, I have decided to suggest a slightly alternative use.

Still choose a date to get dressed up, make a delicious picnic, nominate the best singer/musician in the house (or find a portable speaker if you would rather not alarm drain then stir through 1 tablespoon of the olive oil. Leave to one side.

Stripe the aubergine with a peeler then chop into 2cm pieces and place in a large bowl.

Season with salt and pepper, then add the chilli, rosemary and 3 tablespoons of the olive oil. Toss well then roast in the oven, spread out on a flat tray, for about 30 minutes; you want them to become soft and take on a little colour. Leave to cool. Bring a large pan of water to the boil and blanch the tomatoes for about 15 seconds to split the skins.

Drain and leave to cool before removing the neighbours) and, if you are lucky enough to have one, head to your garden where you can create your own evening of operatic music, fresh air and feasting. You may have to forgo the butler but at least you can pick the perfect weather and guarantee the journey home will be quick. the skin and roughly chopping.

In a saucepan, gently fry the garlic until it starts to turn golden then add half the chopped basil and fry for a few seconds before adding the peeled, chopped tomatoes and seasoning.

Cook the tomatoes on a medium heat for 15 minutes, stirring often. Take off the heat, add the balsamic and leave to cool for about 30 minutes.

When cool, mix the pasta with the aubergines, tomato sauce, cheese and rest of the basil.

This can be served at room temperature.