We had a little party for Nick's Birthday and our engagement, and after many requests for the recipes here they are.
Put 25g flour in a bowl and add seasoning. In another bowl put a little evapourated milk. Then dip sliced aubergines (from 2 aubergines cut into 5mm slices) in the evapourated milk and then into the flour. Place the aubergine into a large lasange dish. When all the aubergine is in the dish, bake (175 C) for 30min. Then cover the aubergines with 500g passata. Mix 50g parmesan with 100ml evapourated milk and spoon this over the passata. Bake in the oven (175 C) for 25min.
Brown 12 chipolatas and 200g smokey bacon lardons. Drain on a piece of kitchen towel. Fry a finely chopped onion and 3 cloves of garlic in a little oil until softened. Add the diced flesh of a butternut squash and saute for 10min. Add 200ml white wine and reduce by half. Then add in the browned sausages and bacon, along with 600ml stock and some fresh thyme leaves. Add 500g leftover roast chicken or turkey. Simmer for 30min. Add 2 tins of cannellini beans (rinsed) and simmer for another 10min. Stir in 4 tablespoons of creme fraiche and a handful of freshly chopped parsley.