Nigel Slater’s recipes for aubergine, lemon and parsley couscous, and for pear, walnuts and gorgonzola

A spicy baked veggie stew of aubergines worth taking a little time over, followed by a sweet treat of warm pears and nuts

My heavy cast-iron casserole has been earning its keep this winter. The enamelled interior stained from decades of curries, stews and long, slow cooking, there is barely a week it doesn’t sit on the hob or in the oven, its contents puttering gently towards tenderness. This week, my dear old friend (it must be at least 25 years old) nurtured a spice-scented aubergine dish seasoned with bay, chilli flakes and spices, its sauce a deep brick red from a recipe that included red wine and tomatoes.

I should have waited to lift the lid until the pot was on the table, when everyone could share the scent of the steam and its soft, earthy spice notes. But, as a cook, there is always a natural temptation to peep at your handiwork.

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