Heat three tablespoons of oil in the frying pan, tip in the onion and garlic mixture along with the ground cumin and fry gently for five minutes. Stir in the potatoes and aubergine and cook for five minutes. Stir in the tomatoes, coriander stalks and yoghurt and remove from the heat Season with salt and pepper and stuff the aubergine skins. Return to the oven and cook for a further 15 minutes, or until heated through and golden brown on top.

Sprinkle with coriander leaves.POT-ROASTED SALMON WITH CAPERS AND BLACK OLIVESCapers tend to get something of a bashing in this country, being seen as nuggets of green sharpness with no inherent flavour to speak of Don't blame the poor caper, though Best vinegar means just that; nothing else will do. Search out one of the better brand names for your capers, or try the salted variety. The latter will need soaking, but will nevertheless have a wonderful sweet flavour.Serves 44 salmon cutletsflourolive oilsalt and pepper4 carrots175g/6oz green beans110g/4oz pitted black olives2 tablespoons capers175ml/6fl oz fish stock1 tablespoon chopped parsleyDust the fish in flour and lightly brown in olive oil, using the casserole you will use for the roasting Season and set aside. Peel and trim the carrots and cut lengthways into thin strips Top and tail the beans and roughly chop the olives Lightly colour the vegetables in the hot oil for 5 minutes Add the olives and capers and toss in the oil. Pour over the stock and bring to the boil, then lower the heat and lay the fish on top. Cover and cook over a moderate heat for 8 minutes, basting the fish twice Remove and keep warm. Continue cooking the vegetables with the lid off until tender.