Junior Masterchef returns to the screen on 4 August (5.30pm BBC1). It is almost alarming the way in which these 10 to 15 year-olds wield ingredients your granny would regard as marginal. How have they learnt to cook like this?
According to Loyd Grossman, "we are finally dealing with the first generation of children brought up in food-era Britain."
Griddle of the missing eggplant
Apologies for the omission of the details for the marinated aubergine, with the spice-fried monkfish (13 July). Perhaps you decided to adlib and do it your way, if not, here they are:
Heat the griddle (flat or ridged) and thinly slice the aubergines lengthwise, cutting at a slight angle. Brush one side of the slices with olive oil and grill until mottled with brown, brush topside with oil, turn and cook on the other side. Reserve. Combine the remaining ingredients for the marinade and layer with the aubergine slices in a shallow container such as tupperware. Cover and leave at room temperature for one hour.
Remove the aubergine slices from the marinade, scrapping off most of the chopped aromatics and serve beneath the fish.