This is well worth the effort to make this easy dish, but takes preplanning.

When I was a kibbutznik we go into town on a Thursday evening for a drink with the other volunteers. The highlight of the night was going for a falafel with all the wonderful condiments. I developed this recipe whilst studying at the College of Naturopathic Medicine, as sprouting removes the anti nutrients making them more digestible and increases absorption of other vitamins. It was on the Tree Bistro’s menu and is a vegan friendly dish. You can soak chickpeas overnight if your in a hurry.

This works well with either fresh or dried pasta. If you can’t find cooked aubergines, roast them whole in a hot oven, pricked with a fork, rubbed with olive oil and cooked for about 45/50 minutes at 200c. I found ours in the market in Catana, Sicily, roasted in a wood burning oven giving it a smoky flavour. You can cook them on the BBQ as well. Named after the opera ‘Norma’ in honour of composer Bellini, a native of Catania. Normally with tubular style pasta.

I learned to cook Risotto whilst doing a stage in Milan in a very cold January. This goes well with spring vegetables as a vegetarian dish. Made plain with saffron, serve with Osso Bucco as a side order.