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Here's my recipe to celebrate spring, thanks to the wonderful Nigel Slater - a kindred spirit indeed.

This is something new I tried and loved! Now that cauliflowers have come down in price, it's pretty cost effective too.

Ingredients:1 large eggplant1 large red onion2-3 cloves of crushed garlic (optional)3 red, yellow or orange capsicums3 or 4 medium courgettesEnough olive oil to coat the vegetables (be generous)3-4 tbsp of good balsamic vinegar1 ½ tbsp of brown sugarSalt and pepperChop onion into wedges and roughly dice the other vegetables into approximately 2 cm cubes. Pour over enough oil to coat and then add the balsamic vinegar, brown sugar, garlic, salt and pepper and toss to mix through. You can add any fresh or dried herbs at this point - there is no hard and fast rule - just any flavours...

Ingredients:4 large ripe peppers (red, orange, yellow or chocolate)350g of cherry tomatoes250g feta16 kalamata olives (stone them if you’re feeling generous)Black pepper8 tsp basil pestoOlive oilHalve the peppers and remove and discard any stalks, cores or seeds. Set the peppers, cut side up, in a roasting tin.Halve 350g of cherry tomatoes and put them in a mixing bowl. Crumble 200g of feta into large pieces and add to the tomatoes. Add the olives to the bowl with a grinding of black pepper (no salt).Stir in 8 tsp of basil pesto to the tomato mixture then spoon it into the halved...