Try this tasty tagliatelle treat

By Jane Baxter at Root Camp ROOT Camp is a social enterprise and innovative cookery school for people aged 14-21. Until now, the courses have been running in Devon, Wales and Suffolk, but this year marks the first time camps will take place north of the Border. The Isle of Bute has been chosen as the location and the courses will be run in conjunction with the Mount Stuart Trust during October 9-14 and the following week.

Root Camp takes a holistic approach to educating the participants about food and its provenance, with the course encompassing a wide variety of disciplines: foraging, farming, cooking, ethical living and all of it whilst encouraging social diversity.They aim to provide full bursaries for up to half of the places on each course. For more information, see www.rootcamp.co.uk INGREDIENTS 250g chickpeas soaked overnight 6 cloves garlic ½ leek ½ red onion 2 cherry tomatoes 1 small dried chilli 1 sprig rosemary 400g fresh tagliatelle 150ml olive oil for frying 1 Drain chickpeas and place in pan. Cover with water and add all vegetables to pan. Bring to boil and simmer for about an hour until chickpeas are tender. You might need to add more water to ensure chickpeas are always covered. 2 Remove vegetables along with 100ml of cooking liquor and blitz together in blender. Return to pan and stir through chickpeas. Season well. 3 Divide the tagliatelle roughly into three. Rip pasta into shorter strips – about 6cm long. Cook one third in lots of boiling salted water. Add another third to the chickpeas and simmer until just cooked, adding more water if necessary. Fry final third in hot olive oil until pasta pieces crisp up. Remove with slotted spoon and drain on kitchen roll. 4 Combine cooked pasta with chickpeas, adding a little extra water so pasta isn’t dry. Season well and add fried crisp pasta pieces before serving. In association with Taste Communications.