Spicy aubergine polpette

Method

1. Begin this recipe the day before you want to serve the polpette. To make the chilli jam, whizz the peppers and chillies in a small food processor, or crush to a fine paste in a pestle and mortar. Transfer the chilli paste to a medium saucepan, then stir in the remaining jam ingredients and a pinch of salt. Cook over a medium heat for 10-20 minutes until the mixture has thickened and reduced by two thirds. Set aside to cool.
2. Meanwhile, put the aubergine directly onto the flame of a gas hob. Cook it, turning when it starts to blacken and blister, until the skin is completely charred. (You can also grill the aubergine directly under the grill.) Set aside to cool, then peel and discard the skin. Chop the peeled aubergine, then put in a colander set over a bowl. Leave to drain overnight in the fridge.
3. The next day, discard any juices in the bowl, then combine the drained aubergine with the remaining polpette ingredients (except the oil). Season well with salt and pepper, then shape into 10-12 croquettes.
4. Heat the vegetable oil in a large, deep, heavy-based saucepan to 180°C when tested with a digital probe thermometer. Fry the polpette in 2 batches for 5 minutes each or until golden and piping hot. Serve warm with the chilli jam.