In no order whatsoever...

SQUEEZY PEANUT BUTTER

I've loved peanut butter since I was a child, although I now prefer the no-added-sugar kind. Whole Earth has now brought out Easy-Squeezy Peanut Butter Packs (sample price: £3.49 for a pack of seven 32g sachets, from Waitrose). My colleagues found it odd to see me snipping off a corner and squeezing the peanut butter straight into my mouth, but I have been known to eat spoonfuls from the jar at home. I think it's a great snack on the go!

HOMEMADE KALE CRISPS

The last time I mentioned kale crisps I was eating them from a packet. Well, now I've made some, and it's unbelievably quick and easy. They are absolutely addictively crispy with their frazzled edges. It's got to be the most fun way to eat a green, leafy vegetable!

ROASTED PEPPERS

Used in recipes, peppers often take an amazingly long time to cook, but if you roast and peel them they become much more versatile: you can eat them as they are, or stir them into things, like a plate of pasta. Just halve them and cook in the oven at 200º until the skins blister, then put in a bowl and cover with clingfilm. Once they're cool enough to handle, you can easily peel the skins off. Eat immediately, or store in a jar with oil and herbs to enjoy hot or cold.

CORN CRISPS

Or to be precise: Metcalfe's Skinny Corn'ers, which are flash-griddled crunchy corn crisps. The flavour I tried was 'Cheese Louise', or smoked cheese and paprika flavour. They have 132 calories per packet, and a crisp texture that yields to a not-quite-chewiness: good and satisfying in the mouth, not melting away to nothing like some crisp alternatives.

BURNT AUBERGINE WITH TAHINI

I made this last night and I'm enjoying the leftovers on oatcakes for lunch as I write this. It's another Yotam Ottolenghi recipe, from his book 'Plenty', which is one of my favourites. Burnt is not the most appetising adjective for a recipe, but the aubergine isn't really burnt; it just has singed skin. To make it, you grill the aubergine until the skin darkens and it feels squashy. Leave to cool enough to handle then scrape the flesh into a colander ad leave to drain. When cool add tahini, pomegranate molasses, crushed garlic, lemon juice, chopped parsley and seasoning. Serve as a dip, or an accompaniment. It has a rich, creamy texture and a smoky, deeply savoury flavour. His 'Mediterranean Feast' series is currently showing on More 4 - watch 'Mediterranean Feast' on 4OD

The five best things I ate last time

What have you enjoyed eating or drinking this week?