2 finely diced onions

2 finely diced aubergines

200g breadcrumbs

1tsp chilli flakes

10 basil leaves, finely chopped

zest and juice 1 lemon

1 cloves grated garlic

For the seasoned flour for frying

200g flour

100g polenta

1 tbsp smoked paprika

50g finely grated Italian hard vegetarian cheese (parmesan style)

For the sauce

100ml olive oil

1 stalk celery, finely chopped

2 cloves chopped garlic

2 x 400g tins chopped tomatoes

45g tomato puree

salt and pepper

150ml veg stock


1. Gently fry the onion, garlic, for 10 minutes until caramelised

2. Add aubergine, lemon in oil for 10 minutes

3. Add chilli and basil, take off heat, drain

4. Put back in bowl add crumbs mix and season well

5. Roll into 60g balls (make sure very tight)

6. Roll in seasoned flour

7. Deep fry for 4 minutes, drain

8. To make the sauce, heat the olive oil in a large pan and gently fry the celery and garlic until soft.

9. Add the puree and cook out for 6 minutes. Add the tomatoes, stock and seasoning and bring to the boil

10. When it’s boiled turn the heat right down, half cover the pan and simmer for about an hour, stir it every now and again.

11. Serve with grated Italian hard cheese

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