3 medium eggplant, halved lengthwise and peeled. 1/2 pound lump crad meat, picked over. 30 cooked and peeled medium shrimp. Cajun hollandaise (see note) ...

Heat a large skillet over medium heat. Add the bacon and cook until golden and just crisp, about 3 minutes. Drain the bacon on paper towels and set aside.

Coq au Vin by Victoria Blashford-Snell and Brigitte Hafner This recipe can be made and frozen for up to three months to be reheated when you’re feeling blue. 4.

For the coq au vin, preheat the oven to 220C/430F/Gas 7. Arrange the chicken pieces in a large roasting tin and scatter with the bacon, shallots, thyme, rosemary and chilli flakes.