Lea Harris, Food Writer and Great British Bake Off Contestant, has had a love of food since her father taught her to cook jam tarts at their huge, battered kitchen table when she was four. Half a century later, that passion hasn’t waned; she loves every aspect of cooking, baking and eating – from sourcing local ingredients to trying the more unusual delicacies the world has to offer.
We’re delighted that Lea is indulging her love of quality ingredients with Yester Farm Dairies to bring you a series of recipes using our products
We’d love to see your creations using our products… tag us on social media!
#yestoyester
Ingredients:
1 large aubergine
Oil
1 garlic clove, chopped
Fresh herbs (chives, mint and oregano are a good combination) / harrisa / chilli
Salt and pepper
½ tub Yester Farm Dairies Cottage Cheese
Sundried tomatoes
6 baby tomatoes, halved
Method:
Cut the aubergine in half length ways, brush with oil and season with salt and pepper.
Plop onto a greased baking sheet, pop into a pre-heated oven 200C/Fan180C/Gas6, and bake for 20 minutes.
Remove from oven and scope out the flesh, try not to pierce the skin. Put flesh into a bowl and add garlic, herbs, harrisa or chilli, check seasoning and give it a firm stir to break up flesh.
Chop sundried tomatoes and mix with cottage cheese, season to your taste.
Spoon cottage cheese between the aubergine skins, top with smooshed aubergine mix.
Top with halved baby tomatoes and put back in the oven for 15 to 20mins.
Serve with crusty bread and a salad if you fancy.
Serves 2.
