| PERSIAN NOODLES RECIPE
Persian Noodles (Serves 2)
4 sliced courgettes
1 large aubergine, sliced thickly
salt and freshly ground black pepper
600ml chicken stock
1 tsp mace
Place aubergine slices in a colander, sprinkle generously with salt and leave for 30 minutes.
Rinse and dry and chop into bite-sized pieces.
Bring the stock to the boil, add the noodles and after a few minutes add the aubergine, mace, courgettes and pepper.
Continue cooking for about 15 minutes or until the noodles and vegetables are just cooked.
Taste and adjust the seasoning.