Aubergine Panzanella and Spiced Eggs

In this week’s newsletter I’m taking my favourite Italian salad, the juicy panzanella, and elevating it with the fleshy textures of roasted aubergines. As a special treat I’ve also given you another recipe - my replacement for Turkish eggs (because, frankly, I think they’re a bit flat). I’ve got some lovely tips for you to amplify the flavour of aubergines whenever you cook with them and I’ve taken a trip down memory lane to see how a special Bristol restaurant is getting on 10 years after my first visit.

Bravas holds a special place in my heart but one that has been locked away for nearly a decade. It is one of Bristol’s longest standing culinary successes and continues to thrive and please every day. Anna and I went to Bravas on our second date back in November of 2016. I was a third year veterinary student, trying to impress with my knowledge of the Bristol culinary scene whilst completely hiding the fact I could never afford to eat out back then and I was most certainly pushing the boat out for this potentially life-long flame.