Another day passing and I am grateful for the distractions of the animals and the autumn gardening work.
There are aubergines still growing in the polytunnel. Below is a recipe I cobbled together Sliced aubergine cooked for half an hour with a drizzle of olive oilStuffing using the last of The Gables tomatoes mixed with sour dough breadcrumbs and grated homemade mozzarella Top the slices with the mixture and bake for ten minutes
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