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Soup recipes

Braciole (rolled beef) with pomodoro sauce

1 hour 40 minutes

Italian recipes

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

10 minutes

Egg recipes

Gregory Czarnecki’s potato omelette with dandelion salad

20 - 25 minutes

Dressing recipes

Celeriac, radish and samphire salad

Summer vegetable

Herby couscous-stuffed tomatoes and peppers

20 minutes

Corn recipes

Samp-and-bean risotto with poached eggs and Parmesan corn shards

20 minutes

Beans recipes

Spicy corn fritters with watermelon salad

20 minutes

Spicy corn fritters with watermelon salad

By Hannah Lewry

Serves 6 to 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

For the fritters:
140 g chickpea flour
2 free-range eggs
1⁄2 cup milk
100 g mature Cheddar cheese, grated
2 T Italian parsley, chopped
1 T chives, chopped
1 t ground turmeric
1 t coriander seeds, crushed
1 t baking powder
Sea salt, to taste
140 g frozen supersweet sweetcorn, thawed
2 - 3 cups sunflower oil, for deep frying

For the salad, mix:

1⁄4 watermelon, cubed
2 green chillies, sliced
2 spring onions, sliced
1 lime, juiced

For serving:

1⁄2 pineapple, cut into matchsticks
1 cup plain yoghurt

Method

1. To make the fritters, mix the flour, eggs, milk, cheese, herbs, spices, baking powder and salt. Fold in the corn.

2. Heat the oil in a saucepan and drop in spoonfuls of batter. Cook until puffed up and golden. Drain
on kitchen paper.

3. Mix the yoghurt and pineapple and serve on the side with the fritters and a watermelon salad.

Cook's note: Keep a supply of frozen sweetcorn in your freezer for emergencies like a sudden need for these moreish fritters – perfect for pleasing the family on a Friday night (just ask Abigail Donnelly), or feeding to guests who pop in for drinks over the weekend.

Discover more fritter recipes here.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Green minestrone

Braciole (rolled beef) with pomodoro sauce

Cacio e pepe

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

Gregory Czarnecki’s potato omelette with dandelion salad

Roast tomato dressing

Lemon-caper aïoli

Green goddess dressing

Celeriac, radish and samphire salad

Herby couscous-stuffed tomatoes and peppers

Samp-and-bean risotto with poached eggs and Parmesan corn shards

Spicy corn fritters with watermelon salad

Spicy corn fritters with watermelon salad

Ingredients

Method