In no order whatsoever...

AUBERGINE DHAL

I met friends in a Punjabi restaurant off Commercial Road, called Needoo Grill. It's a no-frills kind of place, and you need to take your own booze if that's what you want to drink. Service is brisk and efficient, and you eat to the sounds (and sights) of Bollywood film tracks. The aubergine in this dhal dish was super-silky-soft and melting in the mouth, with the lentils retaining a little bite. The spicing was rich and harmonious, although the spice temperature was high, but all of its flavours were so fresh I forgave it. With paneer tikka (Indian cheese cooked in the tandoor, or clay oven) to start, and garlic naan on the side, it was delicious - and so cheap!

SPICY SAUCY SPONGE

One I made myself for Christmas, but there was lots left over so this came out of the freezer - ideal for a chilly winter evening. It's from a Nigella recipe. She calls it 'holiday hot cake' but I prefer my name for it. I'm glad I saw her cook it on TV first, because the final step before you bake (pouring on lots of boiling water) makes it look as if you've drowned your cake. Basically, it's a self-saucing cake, with a deliciously spicy mix (next time I'll add more than her stated quantities) so you end up with a floating island of cake on a sea of spicy, sweet, toffeeish sauce. Yum.

ORANGE AND POMEGRANATE SALAD

I can't claim I invented this, but I can't remember where I first saw the recipe. Pomegranates were going cheap in Berwick Street market this week, and I fancied upping my five-a-day. I use a ratio of one pomegranate to two oranges. Peel and chop the oranges, catching the juice in the bowl for the salad. Then desssed the pomegranate. Top tip from Jamie Oliver: cut it in half and spank the outside with a wooden spoon. Sounds bizarre, but this way most of the seeds end up in the bowl, not splattered on the walls. Turn the pomegranate half so it's spanked on all sides then turn inside out and poke out the last clinging seeds. Tear some fresh mint leaves and add to the bowl. The salad is quite delicious at this point, but to make it sublime, and more authentically North African, add a few drops of rosewater and a drizzle of pomegranate molasses. I ate half for lunch and half with a dollop of Greek yogurt for breakfast the next morning.

JOURNALIST

No, I haven't been nibbling at my colleagues. This was a cocktail that I enjoyed last night in Casa cocktail and cigar lounge, a sharp and refreshing mix of gin, vermouth, triple sec, bitters and lemon juice.

SPAGHETTI AGLIO E OLIO

For years, I thought this recipe was devised by my dad, but it's actually a classic dish originating from Abruzzo, the region halfway down Italy at the back of the boot. The name means garlic and oil, but there are a couple more ingredients. For my version (serves two), cook the spaghetti, meanwhile finely chop a big handful of parsley. Have ready olive oil, salt and pepper and a finely chopped chilli or chilli flakes. When the spaghetti is cooked, drain it, pour in a slug of olive oil, add the parsley and chilli, crush in two or three garlic cloves, and season. Put the lid on the pan, and shake to mix the ingredients and the flavours Serve in bowls with some optional additions: chopped olives, toasted pine nuts, grated Parmesan, any or all of the above.
Here's a Good Housekeeping recipe for spaghetti aglio e olio.

The five best things I ate last time

What have you enjoyed eating or drinking this week?