THE MEAT FREE ROAST
RECIPE REBECCA WOOLLARD FOOD STYLING ELLA TARN
A whole roast aubergine is a beautiful thing – the crisp skin giving way to soft, juicy flesh that soaks up flavour like a delicious sponge. And if you’re the sort of person who thinks they need meat to feel full, I bet you an aubergine will do just as good a job as a chicken breast. These aren’t new or groundbreaking flavours, but the combination is so perfect there’s no reason to mess with it. This is a glorious roast for high summer, and will work just as well on the barbecue as in the oven. REBECCA WOOLLARD, FOOD EDITOR
PHOTOGRAPH TOBY SCOTT STYLING SARAH BIRKS