150g kūmara
1 teaspoon salt
1 x 400g can chickpeas, drained
¼ cup fresh parsley leaves
50g panko breadcrumbs
50g parmesan, grated, plus extra to serve
2 eggs
¼ teaspoon dried oregano
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 medium carrots, finely chopped
2 stalks celery, finely chopped (choose small, pale, inner pieces)
2 tablespoons tomato paste
1 x 400g can chopped tomatoes
750ml vegetable stock
1 cup finely chopped broccoli
1 cup orzo

These vegeballs have a delicate texture so are perfect to poach and soak up the flavours of the sauce. Then you simply add orzo which absorbs the liquid and thickens up to a risotto-like texture.


View the recipe collection here


1.Grate the kūmara, put into a sieve and sprinkle with the salt.
2.Mix, leave for 10 minutes then press out any liquid, squeezing with your hands.
3.Put the chickpeas in a food processor and blend well to a paste.
4.Add the parsley and blend to chop, then add the squeezed kūmara, panko crumbs, parmesan, eggs and oregano and blend again to mix together.
5.Shape into balls and refrigerate until needed.
6.Heat the oven to 120℃.
7.Heat the oil in a large frying pan, wide saucepan or casserole.
8.Add the onion, garlic, carrots, celery and a good sprinkle of salt and cook over a medium-low heat for at least 15 minutes, until very soft.
9.Stir in the tomato paste and cook for 2 minutes then stir in the tomatoes and ½ can (200ml) water.
10.Bring to a simmer and cook for 15 minutes.
11.Add the stock and bring to the boil then reduce to a simmer. Taste and season with salt if necessary.
12.Drop the vegeballs into the simmering sauce and gently cook for 4 minutes then carefully turn them over with a spoon and cook for a further 4 minutes.
13.Scoop out and put on a plate or baking tray and pop in the oven to keep warm.
14.Stir in the broccoli and orzo.
15.Cover and simmer over a low heat for 10 minutes stirring halfway until the orzo is cooked.
16.Serve with the vegeballs and extra parmesan.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles