Scorched Eggplant, Tuna and White Bean Dip

If you have a gas hob, place the eggplant directly over the flame, turning occasionally until charred all over and the flesh is soft. You can also cook it on the barbecue or roast in a hot oven. When cool enough to handle, peel off the skin and any charred bits and discard. Place the flesh in a food processor.

Add all the remaining ingredients and process until very smooth. Season generously with salt and pepper.

To serve: Spread on a large plate and spoon over some of the Chilli and Fennel Oil, if using.

Serve with lots of crusty bread, the remaining chilli oil and a selection of crisp vegetables. Makes about 2 cups 

Chilli and Fennel Oil

Place all the ingredients in a small saucepan and place over a very low heat for a few minutes for the aromatics to infuse the oil. Don’t let the oil start to bubble up. Cool and store in a sealed jar.