On the menu – pork rump steaks with charred aubergines and tahini


Pork rump steaks – cooked on the griddle pan for 4 minutes on each side, seasoned simply with salt and pepper and a dash of smoked paprika.

Charred garlic and thyme aubergines with a chunky tahini-style sauce.

The kids wanted a dipping sauce, so I made an adapted nut butter satay.

No leftovers – guaranteed.

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