Recipe: Stuffed Mushrooms with Aubergine & Cherry Tomato

I feel like I haven’t shared a recipe for a long time - sorry! I’ve mastered cooking with spoon in one hand and babe in another, but that’s pretty much my limit at the moment. But this evening’s recipe was so simple to make that I had to share it, even though it wasn’t scheduled in. Not only is aubergine season kicking off right now, but I’ve also discovered it’s British Tomato Fortnight! This recipe uses both of those delicious ingredients, but it’s also full of store-cupboard staples which means you shouldn’t have to buy much to make it. Just a few mushrooms and a sprinkle of cheese - we even had a pack of chestnuts leftover from Christmas. This is an ideal light supper for the spring to summer shift - and can we please appreciate the chipped Laura Ashley plate I recently found in the chazza shop? Divine.