Joe is in exam lockdown, revising every day at the library and therefore surviving on a diet of sandwiches. I decided to make a few of the relishes and chutneys from ' what katie ate ' to give him some rather more interesting alternatives to the usual mayo and chilli sauce combo. Aubergine and pepper chutney Ingredients 1 large aubergine Olive oil, for cooking Sea salt and freshly ground black pepper 3 red peppers 3 shallots, finely chopped 2 cloves garlic, finely minced 250ml apple cider vinegar 110g caster sugar 1 teaspoon smoked paprika Method Preheat a barbecue or chargrill pan to hot. Cut the aubergine length-ways into 1 cm thick slices, then drizzle with olive oil and sprinkle with salt. Grill on each side until the flesh is sort of browned. Set aside to cool, then remove the skin, cut each slice into large pieces and place in a medium-sized saucepan. Preheat the oven to 160˚C fan-forced. Cut the peppers in half lengthways and rem
Cooking and eating with my family and friends