THIS year we have had our best crop of aubergines ever in the greenhouse. Our Black Pearl and Falcon plants from Vitalis Organic Seeds have produced with a vengeance.

IF you can get them, use ‘finger’ aubergines for this. They are shaped rather like small courgettes and hold their shape well during cooking. This is a simple curry, but interesting as it uses a lot of fennel seeds, a common flavour in Bangladeshi food.

These are delicious as a snack or served with roast lamb — courgettes work very well also.

Everyone at O’Connell’s Restaurant in Ballsbridge in Dublin was celebrating last week; they have just been awarded The “Just Ask!” Georgina Campbell Restaurant of the Month Award for October 2009.

I HAVEN’T been to Wales for so long, I’d forgotten how easy it is to get there. Just throw a few things into the car, pack a picnic and head for Rosslare.

SEPTEMBER was all about school books, bags and uniforms and trying to find digs. Children are apprehensive and excited, parents usually relieved and comfortable to be back into a routine.

FOR YEARS the “inner hippy” in me has longed to go to a rock festival but I’ve always chickened out at the last minute for a variety of reasons — those huge crowds seemed scary and would I not look and feel completely ridiculous in the midst of all those be-bopping young people.

PEOPLE are flocking to food fairs around the country.

EVERYWHERE I go, every dinner party, every pub, every chance meeting, the topic of conversation is always the same — recessionary chit-chat and endless whinging about the hopeless ineffectual politicians.

WE HAD a lovely invitation to spend a few days in the Bordeaux area with some French friends whose family have been making wine in the Pessac-Leognan, St Emilion, Margaux and Entre-deux-mers area since 1880.