We hope that you enjoyed our cookalong with Honey & Co! If you’d like to cook the food we made please find the recipe & ingredient lists below.

Whole burnt aubergine with charred egg yolk, tahini and chilli sauce

Serves 2 as a meal

2 aubergines
50 g / 1¾ oz tahini paste
50 ml / 1¾ fl oz ice-cold water
2 egg yolks from beautiful eggs 

For the lemon, chilli and garlic dressing
1 red chilli, deseeded and finely chopped (about 10 g / ¹/³ oz)
1 green chilli, deseeded and finely chopped
(about 10 g / ¹/³ oz)
3 large garlic cloves, peeled and finely chopped (about 20 g / ¾ oz)
juice of 1–2 lemons (about 80 ml / 2¾ fl oz)
1 tsp table salt
1 tsp ground cumin
1 tsp caster sugar
2 tbsp olive oil
1 bunch of parsley, leaves picked and chopped (about 30 g / 1 oz)

Place the whole aubergines on a very hot grill, or directly onto the embers if you prefer. Let them scorch all over, turning occasionally, until the skin is charred and the flesh is so soft that it seems they are going to collapse.

While the aubergines are cooking, combine all the dressing ingredients apart from the chopped parsley. Separately mix the tahini paste with water to form a thick whipped cream consistency.

Once the aubergines are fully blackened, remove from the grill onto serving plates and slip open to reveal the flet.

Add the parsley to the dressing and mix well. Use half the dressing to douse the flesh of the slit aubergines, then top with the whipped tahini. Use the back of a spoon to create a little well in the tahini and pace a raw egg yolk in the centre of each one. Using tongs, carefully remove a hot charcoal from the fire and lightly char the top of each yolk. Return the coal to the fire and drizzle the remaining dressing over the aubergines before serving.

To cook without a barbeque

Cook the aubergines on your highest grill setting or in a super-hot oven, remembering to pierce them with a fork beforehand, as they have a tendency to explode. Scorch one side, then rotate and char the next section until the flesh of the aubergine is completely soft. Use a blow torch to scorch the surface of the egg yolk, or simply heat the back of a spoon over a flame and use that instead.

Chicken shish in sweet confit garlic marinade

Makes 6 Skewers

800 g / 1¾ lb skinless, boneless chicken thighs, cut into large pieces (or left whole if oven-roasting)

For the confit garlic
1–2 heads of garlic, broken into cloves but unpeeled
(about 150 g / 5¼ oz)
100 ml / 3½ fl oz vegetable oil

For the marinade
1 batch of confit garlic cloves
3–4 tbsp garlicky confit oil
1 small bunch of parsley, chopped
1 heaped tsp flaky sea salt
a few twists of freshly ground black pepper
zest of ½ lemon (use the juice on the cooked chicken shish)

Place the unpeeled garlic cloves in a small pan or metal tray and cover with the oil. You may need a touch more, depending on the size of the pan – it should be enough to just cover the cloves. Set on the side of the grill where there is the lowest heat (or set it over a very low heat on the stone) and slowly bring to a boil. Once bubbles start to appear, cook for 10 minutes, then remove from the heat and set aside in the pan to soften and cool entirely. You can store the cooled garlic and oil in the fridge for up to 48 hours before using.

To make the marinade, lift th ecooled cloves out of the oil (retaining for later) and queeze to pop the flesh out of the skins and into a small bowl. Discard the skins. Use the back of a spoon to smash the confit garlic into a pulp, then stir in the chopped parsley, salt, pepper, lemon zest, and 3-4 tablespoons of garlicy oil. Pour over the chicken pieces, mix well to coat, then thread the meat onto the sheqers. Place in the fridge and leave to marinate for anything from 1 – 48 hours.

When you are ready to cook, get the barbeque nice and mellow. Grill the skewers for 5 minutes on one side, then flip and cook for 5 minutes on the other side. Dab any remaining marinade or, if there’s none left, some garlicky confit oil on the chicken, then flip once more and cook for a final 5 minutes. Remove from the grill and squeeze the lemon juice all over before serving.