Nigel Slaters recipes for baked feta with blood oranges, and aubergine and haricot beans

It has been a week of bright, sunny days that suddenly turn into chilly evenings. The sort of weather that can wreak havoc with dinner plans. Twice this week I have had to make last-minute changes when the temperature dropped. What started out as a light supper of stuffed aubergine ended up being rethought as a more substantial offering, the aubergines layered with haricot beans and chilli-spiked tomatoes under a thyme and breadcrumb crust. Later in the week, my plan for a feta and orange salad – a bit of rather wishful thinking to be honest – had to be

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