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Yotam Ottolenghi's chermoula aubergine with bular and yoghurt: A vegetarian feast. Photograph: Jonathan Lovekin

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Baked meatballs with burnt aubergine recipe, plus lentil, bulgur and aubergine pilaf

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from the Guardian

Yotam Ottolenghi recipes: apple and cheddar salad, plus halibut poached in olive oil

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