Nigel Barden served up a tasty Sri Lankan aubergine pahi curry using a recipe by Yotam Ottolenghi on Radio 2 Drivetime with Simon mayo.

The ingredients are: 400ml grapeseed or sunflower, oil for frying, 2 large aubergines, halved lengthways, each half cut into 2.5 x 5 cm wedges, 1 tsp ground turmeric, 3 medium onions, peeled and each cut into 8 wedges, 4 Romano (or Ramiro) peppers, halved lengthways, deseeded and cut widthways into 2cm-wide strips (480g), 1 mild red chilli, deseeded and quartered, 10g fresh root ginger, peeled and roughly chopped, 4 garlic cloves, peeled and roughly chopped, 1½ tsp curry powder, ¼ tsp ground cloves, ¼ tsp ground cardamom, 1 tsp ground cinnamon, 2 tsp mustard seeds, 10cm pandan leaf, roughly chopped (optional), 3cm piece of lemongrass, roughly chopped, about 12 fresh curry leaves, 60ml cider vinegar, 2½ tsp caster sugar and Salt.