Aubergine & cavolo nero grainy one pot

Get stuck into that store cupboard

This weeks recipe was born out of a need for a speedy midweek, working lunch. One of those ones where you’ve been too busy to give it a moments thought and then at 1pm your stomach goes ‘MATE IM FUCKING STARVING’.

This recipe leans on some speedy techniques along with some store cupboard savers - things you have on hand that can make an unreal meal. Usually aubergine can take an age to cook - and remain a bit spongy. For that reason we’ve cut this nice and small. This means it will cook real fast but it also gives you plenty of edges to get caramelised and charred in that opening fry.

Ultimately this dish has a few fresh bits in it but the main components are all store cupboard winners. Preserved lemons, ve-du-ja (or harissa), tomato puree, stock pots and a grain pouch form the base of this dish - just bits and bobs that turn a couple of fresh bits into something amazing.

This recipe sums up what we wanted from our substack - this is the food we ACTUALLY cook and eat at home. Often we’re writing to a strict brief, and we love writing, cooking and eating dishes like this - but this recipe is a genuine speedy lunch that we made and we think YOU SHOULD TOO.

In other news as this Newsletter is going out our son, Rudy, and third employee of Scramble LDN, is one year old today. Where on earth has the time gone?! We’ve had an absolute whirlwind of a year and we’ve loved every minute with him.
(If you’re wondering - no he doesn’t get the day off because it’s his birthday. He needs to pull his weight)

Anyway - onto the recipe!

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Aubergine & cavolo nero grainy one pot
Serves 2
Takes 20 mins-ish

1 aubergine
6 stalks cavolo nero
3 fat garlic cloves
2 preserved lemons
4 tbsp extra-virgin olive oil
2 tbsp ve-du-ja or rose harissa
1 tbsp cumin seeds
2 tbsp tomato puree
600ml veggie or chicken stock
handful cherry tomatoes
250g mixed grain pouch (or quick cook spelt, leftover rice or grains etc)
4 tbsp natural yogurt
Whatever herbs you have on hand (parsley, coriander and/or dill)

Cut the top and bottom from the aubergine, then into 1cm slices, 1cm batons and finally into 1cm dice. Don’t worry if they’re not all perfect - you don’t have Gordon Ramsey breathing down your neck - you’re making dinner.

Strip the leaves from the central stem of the cavolo nero, then finely chop the stems, and then chop up the leaves too. Keep them seperate and keep the leaves for later. Peel and thinly slice the garlic. Cut the preserved lemons in half vertically, then in half again. Use your knife to carefully remove any of the pips, then thinly slice. Some recipes call for you to remove all of the lemon flesh, leaving just the rind - but we like the lemony, zesty flavour all of this will bring.

Heat the olive oil in a deep frying pan over a high heat. Tip in the aubergine and cavolo nero stems. Stir and toss everything straight away - the aubergine acts like a sponge so you want to get it all coated evenly in the oil before the bottom layer soaks it all up. Fry for 5-6 minutes, tossing every now and again until some of the aubergine is starting to char and darken.

Turn the heat to low and scrape in the garlic and preserved lemon, then spoon in the ve-du-ja, cumin seeds and tomato puree. Fry everything for 4-5 minutes, stirring regularly until the garlic has visibly softened.

Meanwhile halve the cherry tomaotes, and tip into the pan once the garlic has softened along with the cavolo leaves and grain pouch. Make up the stock then pour into the pan and give everything a really good mix.

Put on a lid and simmer for 2-3 minutes until the cherry tomaotes are bursting and the cavolo leaves have wilted slightly.

Taste and season with salt and pepper.

Spoon into bowls then spoon over the yogurt and finish with any herbs you might have in the fridge - basically anything will work here. Enjoy x