Ingredients

• large pinch of saffron strands

• 1 aubergine, cut into thick chunks

• 90ml/6 tbsp olive oil

• 1 large onion, thickly sliced

• 3 garlic cloves, crushed

• 1 yellow pepper, sliced

• 1 red pepper, sliced

• 10ml/2 tsp paprika

• 225g/8 oz risotto rice

• 600ml/1 pint stock

• 450g/1 lb fresh tomatoes, skinned and chopped

• 115g/4 oz sliced mushrooms

• 115g/4 oz cut green beans

• 400g/14 oz can chick-peas

Serves 6

Method:

1. Steep the saffron in 45ml/3 tbsp hot water. Sprinkle the aubergine with salt, leave to drain in a colander for 30 minutes, then rinse and dry.

2. In a large paella or frying pan, heat the oil and fry the onion, garlic, peppers and aubergine for 5 minutes, stirring occasionally. Sprinkle in the paprika and stir again.

3. Mix in the rice, then pour in the stock, tomatoes, saffron and seasoning. Bring to the boil, then simmer the mixture for about 15 minutes, uncovered, shaking the pan frequently and stirring from time to time.

4. Stir in the mushrooms, green beans and chick-peas (with their liquid). Continue cooking for a further 10 minutes, then serve hot, direct from the pan.