SPAGHETTI & ‘MEATBALLS’

Serves 4

For the ‘meatballs’

● 3tbsp olive oil

● 1 medium onion, very finely chopped

● 2 large aubergines, very finely diced

● 3 garlic cloves, crushed or grated

● 2tsp dried oregano

● 1tbsp tapenade

● 75g (2¾oz) fresh breadcrumbs

● 50g (1¾oz) vegetarian hard cheese, finely grated

● 25g (1oz) pine nuts, toasted and finely chopped

● 1tsp sweet smoked paprika

● 25g (1oz) parsley, finely chopped

● 1 egg, beaten

● Sea salt and freshly ground black pepper

To serve

● ½ a portion of tomato sauce (see right)

● 500g (1lb 2oz) spaghetti or linguine

● A few sprigs of basil

● Vegetarian hard cheese, grated

First make the balls. Heat the oil in a large frying pan, then add the onion and aubergines. Cook over a medium-high heat until both are nicely browned, then add the garlic, oregano, tapenade and plenty of salt and black pepper. Cook for another couple of minutes. Remove from the heat and leave to cool down.

Put the breadcrumbs, cheese and nuts into a large bowl. Sprinkle the paprika and parsley in, then season. Next add the aubergine mixture and the egg, and stir to combine. Now put the mixture in the fridge to chill for half an hour. Preheat the oven to 200°C/fan 180°C/gas 6. Shape the mixture into balls slightly smaller than a golf ball – about 30g each. You should end up with 20. Arrange them on a baking tray and bake for 20 minutes until crisp and brown.

Cook the pasta in plenty of salted water. While the pasta is cooking, warm through the tomato sauce and add the balls to it. Heat them through, then serve with the pasta. Garnish with a few sprigs of basil and plenty of grated cheese.

1 onion, very finely chopped Sea salt and freshly ground black pepper

● 4 garlic cloves, very finely chopped

● 2 x 400g tins of chopped tomatoes

● 1tsp dried oregano or 1 sprig of fresh, left whole

● Fresh basil leaves

Heat the olive oil in a large saucepan. Add the onion and sprinkle with salt, then cook gently over a low heat until very soft and translucent. Turn up the heat slightly, add the garlic and continue to cook for a couple of minutes. Add the tomatoes and oregano, then season again.

Bring the sauce to the boil, then turn down to a simmer and cover the pan. Cook for about half an hour, then remove the lid and continue to simmer until the sauce has reduced by just under a third. Add a few basil leaves and leave to simmer for another few minutes, just to infuse a little flavour, then remove the basil and the whole oregano sprig, if used. Remove from the heat. The sauce will keep in the fridge for up to a week and can also be frozen for 2-3 months.