Photos of food!

I am aware that good doesn't last long enough to take a photo of. So here's a photo of one of the aubergine lunches I made.

It ain't rocket science. Cut an aubergine in half, then slice the outside of each half. That way the aubergine (eggplant for my Aussie/American friends) sits flat in the oven pan.
Score a criss cross on top with a knife, drizzle olive oil and rub into cuts with hands.
Pour passata sauce into oven dish, lay aubergine on top. Add garlic or seasoning as desired.
Stick in a preheated oven at 180C for 60 mins. Prep time 5-10 mins max and you don't need to worry about watching it cook. Just put a timer on so that you don't forget!

Red lentils are easy too. Boil water, sling appropriate amount of lentils in, cook for 20 mins on a simmer, by which time they will look like lentil mash and be more yellow in colour. I add a veg stock cube and stir it in to give flavour. Any extra can be put in box in fridge and eaten hot or cold.

Boom!