Georgina Hayden served up tasty olives with lemon and garlic and baby aubergines stuffed with walnuts and chillies on Saturday Kitchen.

The ingredients for the baby aubergines are: 6 tbsp olive oil, plus extra for the stuffing, 5 garlic cloves, 2 finely sliced and 3 left whole, 1 red chilli, seeds removed and finely sliced, 1 red pepper, seeds removed and chopped into 1cm pieces, 400g tin chopped tomatoes, 1 tbsp red wine vinegar, 125g walnuts, ½ bunch fresh coriander, leaves and stalks separated, leaves roughly chopped, ½ tsp dried chilli flakes, ½ tsp cinnamon, ½ tsp ground cumin, ½ tsp ground coriander, 10 baby aubergines, sea salt and freshly ground black pepper.

For the olives: 500g small green olives, either fresh or in brine, drained, 50ml extra virgin olive oil, 2 lemons, 3 garlic cloves, crushed, 2 tsp coriander seeds, roughly crushed, sea salt, few sprigs fresh coriander, finely chopped, to serve and few pinches pul biber or red chilli flakes, to serve.

See recipes by Georgina in her book titled: Nistisima: The secret to delicious vegan cooking from the Mediterranean and beyond available from Amazon now.