1. To prepare an aubergine, cut stalk off with a sharp knife. Working from trimmed end, slice aubergine widthways into discs, as thick as recipe asks for.
2. Depending on recipe, the aubergine can be cooked in slices. Or, to dice, cut the slices lengthways into four, then rotate a quarter turn and cut lengthways into four again, to create an even dice. Stacking several slices on top of each other makes dicing quicker.
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3. To hollow out an aubergine for stuffing, cut in half lengthways. Make deep scores in aubergine lengthways, roughly 1cm (½in) apart, taking care not to cut through skin. Score widthways in same way.
4. Put in a roasting tin and drizzle with a little olive oil. Cook at 180°C (160°C fan) mark 4 for 45min until soft.
5. Using a spoon, scoop out flesh, leaving skin intact and use according to recipe.
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Oak chopping board, Lakeland. White China small bowl, Sophie Conran. ProChef’s knife, FSC certified beech large "TV Chef’s" board, Professional "S" vegetable knife, Loft 24-piece dinner set, Zwilling J.A. Henckels. Classic non-stick metal rectangular roaster, Pyrex. Oil pourer, chef's own.
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