Baked aubergine stuffed with a mix of fish, spinach, courgettes, onion, mushroom, aubergine filling, garlic, tomato, lemon zest, salt and herbs.
Cut the aubergine in half and score the inside with diamond shapes. Brush with oil and salt then fan bake at 180 degrees for 15 minutes face down, 10 minutes purple side down. Spoon out the filling and mix in with the rest of the ingredients. Fill the hollowed aubergine with the mixture and sprinkle with parmesan and salt. Bake for a further 30 – 40 minutes. Full of essential nutrients and will leave you feeling satisfied.
Bone in leg of lamb. Cook at 150 degrees for 30 minutes (if frozen).
Slice potato and kumera 1.5cm width and lay overlapping each other on bottom of roasting tray. Season with salt and pepper and add 1 cup of chicken stock. Put leg on top and roast for another 30 minutes at 180 degrees.
After 1 hour cover the leg in the herb crust and bake for another 60 – 75 minutes until cooked medium rare.