Charlie's recipes

500 g potatoes
1 aubergine
200 g greens
10 g parsley
15 g thyme
10 g chervil
20 g chickpea flower
60 g breadcrumbs
1 tbsp sesame seeds
1 tbsp horseradish – add to taste
1 tsp caraway seeds
1 tbsp cider vinegar
1 tsp light brown sugar
1 lemon

Preheat oven to 200°. Peel the potatoes. Cut into large chunks. Place in a large pan, cover with cold water and add a pinch of salt. Boil for 20 minutes until tender.
Meanwhile, cut the aubergine lengthways, into 4 equal slices. Sprinkle with salt and set aside.
Strip the leaves off the summer (or other) green stalks. Discard the stalks, thinly shred the leaves. Finely chop the parsley. Pick 2 tbsp of thyme leaves. Finely chop the chervil, stalks and all.
In a shallow dish, use a fork to whisk the chickpea flower with 4 tbsp of water to make a paste. Season it. Pour the breadcrumbs into another dish. Stir in the thyme and sesame seeds. Season well. Blot the aubergine slices dry. Dip them one at a time into the chickpea flour mix then the breadcrumbs to coat. Set aside on a baking tray.
Drain the cooked potatoes. Allow to steam dry for a min or so. Return to the pan and mash with 4-5 tbsp of olive oil. Stir in half the parsley. Season and add enough horseradish to your taste. Set aside.
Heat 2 tbsp olive oil in a frying pan. Fry the aubergine for 2 mins each side, until golden. Transfer to the baking tray and bake for 15 minutes, until crisp on the outside soft in the middle.
While the aubergine cooks, heat 2 tbsp of oil in a saucepan. Add the summer greens, caraway, vinegar and sugar. Season. Cook, stirring often for approx 3 mins, until the greens have wilted but retain a little bite. Add the remaining parsley. Check the seasoning.
When the aubergine is ready, gently reheat the potato mash and greens, if needed. Sprinkle with chervil and serve with the aubergine schnitzel and wedges of lemon.