Aubergine Burrata with Basil Infused Olive Oil: I made this dish a couple of times this Autumn with mozzarella and feta, but after a sneaky trip to Venice, I made it again with the real thing, Burrata, and it was terrific. Burrata is not easy to find locally, so it was a big treat.

Aubergines are still readily available in the market here due to the unseasonably warm weather we’ve been having. I still have a few left, so I will try to make (and post the recipe for) the fancy cousin to this dish, Aubergine Millefeuille, a real star of the Spanish tapas menu.

Aubergines must be fresh, or they are tasteless and watery. Basil is the preferred herb here; switch to rosemary and use it sparingly if and when basil is unavailable. This recipe requires you to toss the aubergine in a little oil. Ensure you lightly coat the slices; you want to seal them before grilling.

The sauce is rich and reduced, sweetened by the red peppers. If you are unhappy with the sweetness, add a little orange juice to the Aubergine Burrata.

Keep it vegetarian and serve with a green salad or curly kale tossed with lemon zest and garlic – or add a few crispy grilled lamb chops lightly dusted with a pinch of cumin and grating of garlic before you grill. I guess at that point; it is a de-constructed moussaka!

More Vegetarian inspiration here.