Conjure up a taverna in your own kitchen with this four-course feast of aubergine fritters, grilled prawns with feta, courgette and caper salad, and finish with a cooling pomegranate sorbet
1 small garlic clove, peeled and finely grated2 lemons, one zested, both cut into wedgesA few sprigs mint leaves, finely slicedHeat the grill to medium. Pierce the aubergines all over with a fork and grill for around 30-45 minutes, turning three to four times, until charred, tender and cooked through. Alternatively, you can do this on the barbecue or gas hob, which will give the aubergines a fabulous smoky flavour, and they will cook much more quickly.
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