Grilled Garlic Aubergines with Wilted Chard

Chard? It might be.... It's a green leafy vegetable from the veg box that is nice wilted anyway.

The aubergines were slices and grilled, with salt and olive oil on them. When they were cooked I spread a bit of crushed garlic on each piece and put it under a low heat on the grill for a few minutes. If it gets brown it gets a bit nasty, so keep a close eye on it.

I ate this with slices of smoked tofu, and olive oil drizzled all over. Tasty!

Thai Courgette and Cashew Nut Cous Cous

This is a wonderful dish, and not just because of the alliteration.

Dry roast a handful of cashews. No, dry roast several handfuls, then you can save some for later.

(Dry roast just means heat it without fat, either in a pan or in the oven / grill.) This will bring out the sweet nutty flavour of the cashews.

Fry up some Thai green curry paste and add some diced courgette. When it's nearly done pour in a load of boiling water then throw in the cous cous and stir. Keep doing this till you get a cous cousish texture. Add a load of cashews and mix in till it's pretty.

Thinly slice an onion or two, fry it up with a bit of sugar then add a load of chopped chard. When it's wilting throw in some tinned sweetcorn.

So!

Spoon the sweet vegetables on to a bed of fragrant cous cous and sprinkle with cashews. (Gastro speak-a-go-go.)

This can be prepared pretty quickly; I think it took me about 7.42 minutes.