Vegetarian recipe ideas
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To make the marinade, put the scotch bonnets, spring onions, garlic and a splash of oil into a small food processor or blender and whizz until smooth. Tip into a bowl and stir in the remaining ingredients. Add the ox heart, mix well and chill for at least 1 hour.
To make the aubergines, put the sliced shallot into a small bowl, toss with the white wine vinegar and some seasoning, and leave for 30 minutes.
Put the red wine vinegar, 2 tbsp olive oil, thyme and some seasoning into a bowl, and whisk together. Add the aubergines and marinate for at least 30 minutes.
Heat a griddle pan over a medium heat or barbecue to medium and cook the aubergines, in batches if necessary, for 5 minutes on each side or until cooked through and charred. Put in a low oven to keep warm.
Put the shallots with 2 tbsp of its marinade and 2 tbsp of olive oil into a large bowl. Add the mint, watercress and aubergines, and toss well.
Heat a large, non-stick frying pan over a high heat. Drain the ox heart of its marinade and season. Cook, in batches if necessary (don’t overcrowd the pan), for 30 seconds on each side, then tip into the aubergine salad. Toss gently, then serve.