Moroccan Aubergine Bake

So, despite the relative lack of the white stuff in the Pyrenées, it's definitely ski season here. But what, may you ask, has hurling yourself at break-neck speed down a mountain got to do with a Moroccan bake? Well, it's a hearty meal that you can make in advance then reheat after a day out, plus it has a hint of the warm Mediterranean which is decidedly uplifting at this time of year.

Making it yesterday, I thought it could also easily be adapted to a vegetarian recipe by using either soya meat replacement, or adding plenty of vegetables instead of the mince.

Moroccan Aubergine Bake

Olive oil
1 onion, 1 carrot, 1 celery stick, all finely chopped
500g lean minced beef
small glass milk
2 x 400g tins chopped tomatoes
large glass white wine
2 tbsp tomato purée
2 tsp each ground cinnamon, cumin, coriander
2 rounded tbsp raisins

For the topping:
3 large aubergines
olive oil for griddling
handful chopped coriander
2 large tomatoes, sliced
2 rounded tsps pine nuts

1) heat oil in large pan and fry the carrot, onion and celery for 5 mins until vegetables are softened and lightly coloured. Tip in the beef and breaking it up with a wooden spoon, fry over a fairly high heat for about 10 mins, until browned. Reduce heat and pour in milk, stir well and simmer until the milk has almost evaporated.

2) stir in the tomatoes, wine and purée, season, then bring to the boil and cook gently, stirring occasionally for 1 hour.

3) Heat oven to 200C/180 fan/gas 6. Cut the aubergines lengthways into slices about 1cm thick. Brush with oil then griddle or fry until golden and softened. Meanwhile, stir the dry spices and raisins into the meat sauce and simmer, uncovered, for 15 mins until the sauce is thickened. Stir in most of the coriander.

4) Layer the aubergines and meat sauce into a large baking dish, starting with a meat sauce layer, and ending with an aubergine layer.

5) Arrange the tomatoes on the top and sprinkle with pine nuts. Bake for 15-20 mins until the pine nuts are browned and the tomatoes softened. Top with a little more coriander if you like.

Delicious served with rice.

Adapted from a BBC Good Food Make Ahead recipe

BAUBLES AND BEANS (meatball ragu)

Serves 4

250g (9 ozs) minced pork
250g (9 ozs) minced beef
Olive oil
2 garlic cloves
1 medium onion finely chopped
2 x 400 g tins chopped tomatoes
1 x 400g tin cannellini beans (drained and rinsed)
Large handful of spinach chopped

Mix all the mince in a bowl and stir in 3-4 tablespoons cold water. roll the mixture into about 16 meatballs. Heat a glug of oil in a deep frying pan over a medium heat. Fry the meatballs till browned on all sides, in batches if need be. Add the garlic, onion and tomatoes to the pan and leave to bubble for 10 minutes. Add the beans and cook for another 10 minutes or until the sauce is shiny and thick. Just before serviing, stir in the spinach until it wilts. Delicious with mash and extra greens,

Wintry beef stew

This has been adapted from the Jamie's Dinners book. Perfect for this time of year and we basically throw in any veggies which we can find. It also has the advantage that once it's in the oven you can pretty much leave it.

Best served with fresh, crusty bread.

Serves 4-5

1 onion, peeled and chopped
Handful fresh (or dry) sage leaves
800g stewing steak cut into 2 inch pieces
seasoned flour to dust
2 parsnips, peeled and quarted
4 carrots, peeled and halved
1/2 butternut, halved deseeded and diced (this is the only veg we consider almost essential to the recipe)
optional: handful of Jerusalem artichokes, peeled and halved
2tbsps tomato purée
1/2 bottle red wine
285ml beef or veg stock
zest of 1 lemon
a handful of fresh rosemary leaves

Preheat oven to 160C/gas 2. Put a little oil and a knob of butter into a big pot or casserole. Add the onion and sage and fry for 3-4 mins. Toss the meat in a little seasoned flour, then add to the pan with all the veggies, tomato purée, wine and stock, and gently stir together. Season generously with freshly ground pepper and just a little salt. Bring to the boil, place lid on top, then cook in the preheated oven until the meat is tender (this can take 3 to 4 hours, so you will need to check at the end of the cooking time). If you need to hold it once it's cooked you can just turn the oven right down until you're ready.

When you're ready to serve, sprinkle the top with lemon zest and chopped rosemary.