Ingredients for the aubergine:
6 thin slices of prosciutto or serrano or any cured ham
Some olive oil
Take a large frying pan and heat up the olive oil to a very high temperature. By heating it up very high before putting anything in, the aubergine does not absorb so much oil. Fry it on both sides until it browns.
Put the ham flat on a plate. Take the aubergne out of the pan and put them on top of the ham.
Roll the ham up inside the aubergine and serve on a cocktail stick or with forks.
Ingredients for the Brussels sprout:
200g Brussels sprouts
200g Gelderland ham or English bacon
Some whole peppercorns and a pestle & mortar
A corner of butter
A small onion
Some nutmeg and a nutmeg grater
Steam the Brussels sprouts with the lid on and cut up the bacon with a pair of scissors.
Fry the onion and bacon in the oil (if you still have it, of the aubergine)
Remove the sprouts from the steamer and heat some butter in a saucepan. Grate the nutmeg into the butter. Fry the sprouts in the butter, then add the other ingredients. Leave half the bacon and onions for the next recipe. Serve immediately.
Ingredients for the broad beans:
1 jar of broad beans
3 cloves of garlic
A generous sprinkle of oregano
The rest of the bacon
Tomato passata carton
Put the onions in the frying pan and sweat them. Two or three minutes later, add the beans and garlic, and fry for a few minutes.
Add the tomato passata and the red wine. Cook for 35 to 30 minutes with the lid off and allow it to reduce.
Serve in bowls.