Fried aubergine with cane honey (Berenjenas con miel)

1. Wash the aubergines and cut into thin 5 mm rounds or sticks.

2. Put the slices in a bowl, cover with the milk mixed with a teaspoon of salt and leave for at least 1 hour – this removes any bitterness and they absorb less oil.

3. Drain the slices and toss in the flour, tapping off the excess.

4. Heat the oil to 180 °C and fry the aubergine in batches for 2-3 minutes until crisp and golden; drain on kitchen paper and salt lightly.

5. Pile onto a plate and drizzle in a thin stream with the cane honey (miel de caña).

6. Serve immediately, hot.

Tip: "Miel de caña" is actually sugar-cane molasses; if you can't find it, a dark, strong-flavoured honey works too.