• TO DRINK: Hamilton Russell Pinot Noir 2003, a soft grape that goes well with any dish.

    Assorted meze

    Serves: 4
    Cooking Time: 10 mins plus 1 month for marinating


    • 3 aubergines, very thinly sliced
    • 200ml white vinegar
    • 200ml olive oil
    • 2 garlic cloves, quartered
    • 10 peppercorns
    • 100ml olive oil
    • 1 garlic clove, finely chopped
    • 250g Rosa tomatoes, halved
    • zest and juice of 1 lemon
    • 45ml (3 tbsp) fresh basil, torn
    • 1 x 400g tin artichoke hearts, drained and halved
    • 100g black olives
    • 50ml capers, drained
    • fresh thyme, for garnish



    Place the aubergines in a pot, cover with the vinegar and leave to stand overnight.


    Squeeze any excess vinegar out of the aubergines. Layer the aubergines gently in a sterilised jar. Add the oil, garlic and peppercorns. Leave to stand and infuse for about 1 month.


    To make the tomatoes, heat the oil in a frying pan and sauté the garlic for a few minutes. Add the tomatoes and toss to heat through. Add the zest, juice and basil and toss to combine.


    To serve, place the artichokes in a jar, top with the tomatoes, olives and aubergines. Add the capers, garnish with the thyme and serve with crusty bread.