Season with demerara sugar, Cajun seasoning and a drizzle of olive oil. Slowly start to drizzle in the sunflower oil, add the lemon juice to flavour and thin the aioli out a little. Add the cooled olive oil carefully, omitting the rosemary, season and chill until needed. 4 Heat some more olive oil in the non-stick frying pan and gently brown the outside of the meatballs. 2 Light your barbecue and once it comes to heat add the whole aubergines, onions and peppers.

Source: The Irish Times July 10, 2020 05:15 UTC