Advice & Reviews
May 27, 2022

Frances Atkins Jubilee Recipe

Former Michelin-starred chef Frances Atkins, shared with us her take on a fresh, summery aubergine salad, perfect for the Jubilee celebrations.


1 x Aubergine

1 x Purple Sweet Potato

100g Prepared Purple Kale

250g Heritage Tomatoes or Mixed Coloured Cherry Tomatoes

1 x Bunch Purple Basil

1 x Clove of Garlic

3 x Sprigs of Thyme

1 x Tblsp of Olive Oil

Balsamic Vinegar

1 x Handful of chopped mint


Take the Aubergine and slice it, approx. 1.5 cm.  Place in a mixture of 100g Salt and 100g Boiling Water. (This dissolves the Salt).  Add 250g cold water and place the aubergine in the mixture for 25 mins.

NB by doing this it results in the aubergine being perfectly seasoned.

Slice the sweet potato into 1.5cm slices and add the olive oil, garlic and thyme.  Roast for 12 minutes.

Take the Kale and blanche it.  Dry well.

Slice the cherry tomatoes width ways and place in a dessert spoon full of balsamic vinegar and the chopped mint.

Remove the aubergine from the brine, dry well, brush lightly with olive oil and char grill on each side.

Remove the sweet potato from the oven and place the aubergine on top of the sweet potato.

Spoon the tomatoes and dressing on top.

Serve with miniature red Basil & Chive Flowers, Peas, Asparagus.

This can be accompanied by grilled chicken, rib eye or anything from your BBQ!

Delicious with BBQ Sauce and is suitable for Vegans and Vegetarians on it’s own.

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