1/2 cup raisins
1/3 cup unsalted nuts, such almonds or hazelnuts
4 tablespoons butter, melted
1/3 cup unpacked unsweetened dried coconut

1 Chop the raisins in a food processor or blender to a medium fine mixture and transfer to a bowl. Add the nuts to the food processor or a blender and chop to a fairly fine mixture. Mix the nuts into the raisins in the bowl. Stir in the melted butter and mix well.

2 Form the mixture into small balls. Spread the coconut out on a plate and roll the balls in the coconut until coated. They can be eaten straightaway or chilled before serving.

ENJOY

This high-energy grain from South America's Andes mountains is given an international flavour in this vegetable-rich dish, needing only a green salad to complement it.
Serves 4
4 tablespoons sesame oil
350 g aubergine, cut into 8 thick slices
2 tablespoons tamari
50 ml lemon juice
125 ml water
1 teaspoon grated fresh root ginger
200 g quinoa, washed
1 large red pepper, cored, seeded and sliced
2 courgettes, coarsely grated
parsley sprigs, to garnish

1) Preheat the oven to 180 °C/350 °F/gas mark 4. Heat the sesame oil in a frying pan and cook the aubergine slices until browned. Arrange them in a single layer in a baking dish. Combine the tamari, lemon juice, water and ginger and pour over the aubergine slices. Bake in the oven for 10 minutes. Turn the slices over and cook for 10 minutes, until most of the liquid has been absorbed.

2) Place the quinoa in a large pan with double its volume of water. Bring to the boil, cover and simmer for 15 minutes, until tender. Drain if necessary. Add the red pepper and courgettes to the sesame oil remaining in the frying pan and sauté until soft. Add the quinoa, mix well and spoon over the aubergine. Press down well. Return to the oven and cook for 5–10 minutes. Serve hot, garnished with parsley sprigs.

ENJOY