Yesterday I took kids for a breakfast in a farm shop cafe. I have been using up my fruits and veggies before leaving for our holiday on Sunday butomehow I used it up too fast and needed more fruit. Farm shop seemed the best solution, I could pick up some produce and treat the kids all in one place.

We enjoyed our lovely veggie breakfast while watching the rain outside the windows. On the way out, fruit and few veggies in the bag, the rain eased off for just long enough for kids to feed the adorable piglets. The farm shop leaves a bucket of fruits and veggies not good enough to sell outside the shop.

Three months old piglets waiting for heir apples

The three months old piggies really enjoyed their apples, happily grunting and squabbling over the fruit that got more and more covered in the sticky brown mud. I suddenly had this heavy feeling in my heart while watching those happy spotty piggies, I couldn’t stand the thought of them ending on the butcher's counter one day. At that point the farmer arrived and told the kids there are 5 days old piglets hiding in one of the huts. We had to have a look. We could just see them peeking from the dark corner, too scared to explore the big wide world just yet.

They seemed rather big for such a young age. The farmed explained it was because they were only 5 of them, plenty of milk for all. I said to him that I suppose that is a bad thing for them in the long run as they going to get fatter too quickly. I did mention I was a vegetarian and don’t really like the idea of them being turned into ham and pork chops. This farmer didn’t look at me with disapproval as one would expect, he said that maybe because of their size they may become great breeding pigs. Funny, the pig farmer tried to soften the blow and I did appreciate it.

Still I couldn’t stop thinking about those innocent little pigs, and their fate. I wish there was a Charlotte out there for each little piglet. On the way home my kids and I had a discussion about it all. My son sad he was happy we have brought him up a vegetarian (even though he thinks meat looks tasty).


Aubergine is traditionally cooked with lots of oil. If you have a good non stick wok you can get away with half a tablespoon as long as you follow my method. You will get soft moist aubergine without the grease. Makes sure it is cooked through, the pieces should be easy to squash with a fork. There is nothing worse than undercooked aubergine!!!

Serves 2

1/2-1 Tbs rapeseed (canola) oil
2 medium aubergines, cut into bite size pieces
2 stalks of lemon grass, finely chopped
2 garlic cloves, finely chopped
1 inch of ginger, finely chopped
1 red chilli, finely chopped
3 Tbs tamari
200g whole wheat or rice noodles (cooked according to packet instructions)
juice and zest of half a lime
2 spring onions (scallions) finely chopped

  1. Heat the oil in a wok (that has a lid) and add the aubergine. Add a pinch of salt. Stir the aubergine around until it starts to brown. Add 1 Tbs of water and cover with lid. Cook until the aubergine is soft and cook through. Remove the aubergine and set aside.
  2. Add the lemon grass, ginger, garlic and chilli to the wok and stir fry until soften. You can add a tablespoon of water if the veggies start to stick.
  3. Next return the aubergine to the wok and add the noodles.
  4. Add the tamari and lime juicy and stri-fry till the noodles are heated through.
  5. Add the lime zest and the spring onions and serve.