Aubergine Dip

At this time of year the Summer herbs are thriving in the Mews' garden. The coriander is almost ready to shoot up in feathery flowering stems which will turn to seed by Autumn. So while it's at the peak of its freshness here's a recipe for a dip to capture its best in season taste.

Turn the oven to 200 degrees and bake two aubergines whole ... about half an hour is fine. Remove the hot flesh from the skin and mash it with olive oil, salt and pepper and lemon juice...add a clove or two of freshly pressed garlic. Throw in some cumin (you'll always find some in the Mews' Pantry) and take some fresh coriander from the garden...chop its leaves using a kitchen scissors and mix it in. You now have a very fine dip for raw veg or a mix of breads...yum.