Although aubergines are a summer vegetable they are now available all year round. Their luscious purple skin makes them an interesting centrepiece, and the short preparation time make this a good work day meal. It goes well with a tomato and spring onion salad and new potatoes. This recipe serves two.

While you can get a wide range of organic fruit and organic vegetables I don't ever remember seeing an organic aubergine. I wonder if anyone grows them?

Ingredients

• 2 Aubergines
• 100g Smoked gammon (diced)
• 1 Courgette (sliced)
• 75g Grated cheese (Mature cheddar works well)
• Olive oil
• 40g Butter
• 300ml Milk
• 25g Flour
• 1tbsp Creamed horseradish sauce
• Salt and ground black pepper
• Chopped parsley to garnish
• 2 tbsp Breadcrumbs
• 2 tbsp Grated parmesan cheese

1. Remove stalks from aubergines and wash the skins.
2. Slice aubergines in half to create “boats”, and scoop out inner flesh, leaving the skin at least 5mm thick. Dice the aubergine flesh.
3. Heat 3 tbsp of olive oil in a frying pan and add the aubergine boats. Fry over a medium heat until they soften. Remove from pan and drain.
4. Add a little extra oil and lightly fry the aubergine flesh until softened. Remove from pan and drain, then place in the boats.
5. Melt half the butter in a saucepan, lightly fry the gammon and courgette for 5 minutes. Remove from pan and place in the aubergine boats.
6. Add the rest of the butter to the saucepan add the flour and stir. Over a gentle heat add the milk slowly whilst stirring constantly. Bring to the boil. Add the horseradish, salt and pepper and ¾ of the grated cheese. Pour the sauce into the boats.
7. Sprinkle the breadcrumbs, parmesan, parsley and remaining grated cheese over the top of the boats.
8. Bake in a hot oven (200 degrees C) for 25 minutes, or until the boats are crisp and golden.