Eating In

Serves 6
1 cauliflower
120g plain flour
A handful of flat leaf parsley chopped
1 clove of garlic, crushed
1 small red onion, finely chopped
4 eggs
1½  tsp ground cumin
½ tsp ground turmeric
1½ tsp salt
1 tsp black pepper
Oil for frying 
Sauce
300g Greek Yoghurt
2tbsp chopped coriander
Grated zest of 1 lime
2 tbsp lime juice 2 tbsp olive oil
Salt and pepper
Make the sauce first by mixing all the ingredients together. Leave it to stand to let the flavours develop. You are aiming for a ‘vibrant, tart, citrusy flavour’. Chop the cauliflower into florets and simmer in boiling salted water until soft. Remove, drain and leave to cool. While the cauli is cooking whisk together the eggs, flour, parsley (saving some for a garnish), garlic, onion, spices, salt and pepper to make a smooth batter. Add the cauliflower and mix well to break it down. Take 2 tablespoons of batter for each fritter, fry in shallow ( 1½cm)  hot oil, pressing down with a fish slice, for 3 – 4 minutes each side. Like everything in cooking (and life) it’s a question of practice and taste, so you may need to vary the temperature of the oil and the cooking time. Remove from the pan, drain on kitchen paper and serve hot, warm or cold with the sauce on the side.