Category Archives: aubergine

confit byaldi

My presentation’s not quite there, but if you squint you might recognise this as the critic-pleasing dish from the Pixar film Ratatouille. That’s technically what this recipe is, but this is it as reinvented by the chef-genius Thomas Keller, who christened it confit byaldi. Spoilers ahoy, but in a scene that should make Heston applaud, as the grouchy critic chomps […]

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moussaka

This moussaka posited an excellent time-saver: red pesto as the main gravy indredient. You can’t hold back with moussaka; as a permutation of lasagne as all nations are wont to have, bold flavours work best here. This version oozed lambiness, retaining a lot of that savoury juice that characterizes rich lamb dishes. The red pesto saved a lot of bother by […]

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