2 aubergines
60g/2¼oz double podded broad beans
3 green chillies, chopped
1 lemon, zested
1 lemon, juiced
1 tbsp mint, chopped
40²µ/1½´Ç³ú rocket leaves, chopped
180g/6oz spinach, cooked
1 tbsp tarragon, chopped
3 tbsp sliced pickled Âá²¹±ô²¹±è±ðñ´Ç²õ
170g/6oz polenta
1 tbsp baking powder
125g/4½oz dried breadcrumbs
1 tbsp caster sugar
2 garlic cloves, minced
2–3 tbsp harissa paste
2 tbsp olive oil
pinch salt
80g/3oz strong white flour
60g/2¼oz unsalted butter, melted
100g/3½oz strong cheddar, grated
175ml/6fl oz double cream
2 medium free-range eggs
3 medium free-range eggs
1 medium free-range egg, beaten
125ml/4fl oz whole milk
400ml/14fl oz whole milk
100g/3½oz Greek yoghurt
100g/3½oz feta cheese, crumbled