I was born on Halloween.  Yes, the very 31 October when hoards of delirious kids run havoc, hawking. Yes, that same day when most of us adults feel liberated (or obliged?) to dress up in something pseudo-gothic and visit kinky establishments. Or is it just me?

There's something about being born on Halloween...

Anyhow, I have always wondered whether the fact that both my mother and me had never heard of such a thing as Halloween until I reached a properly pubescence age, has made less – or more? – of an impact on my fragile, witch-like (obviously) psychic?

I take the full credit for this likely coincidence – as any real witch would do of course.

That little me, snuggled comfortably in the woozy womb of my mother decided fearlessly that waiting for yet another autumn month would be a waste.  Too greedy and too inpatient. Why if the milk and flesh were awaiting.

The lush Halloween food.

And so this year I started celebrating early, too inpatient to wait for the actual day!

My ‘pre-birthday’ treat was a hommage to both that most autumnal of foods – pumpkin – and my mother for letting me escape her loins on my terms.

Pumpkin, aubergine and feta stacks.

The colour of autumn and...witch's hair.

The recipe is taken out one of my favourite books at the moment – Selvina Rowe’s ‘Feasts’.

(I am pretty sure I’d get along with this bolshy woman – and her bold recipes. I would love to see more of her on telly in fact. The provocative glint in her eye combined with some pretty fucking characterful recipes (even if not what some call  ‘authentic’), that needs balls! And I’m always for that).

There is a simplicity and effortless elegance to this recipe that would appeal to any witch.

You’ll need to roast some pumpkin (or any kind of squash), cool, mix with feta and oregano (I also think sage would work beautifully). Fry some aubergine slices (about 5mm thick) and then layer one vegetable with another, resulting in the above. Best let to sit quietly for a couple of hours. Whilst the witch in you is rearing to tuck in.

I think some chilly flakes or perhaps smoked paprika in the pumpkin mixture, and also some toasted pine nuts on top, would would make a pleasant company here.

And, of course, a large glass of dark Burgundy and very very dark stockings…