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Carrot, Sweet Potato and Feta Fritters
800g carrots1 large onion600g sweet potatoes5 medium eggs200g feta cheese, crumbled6 tbsp wholemeal flour25g fresh coriander, chopped2 tbsp cumin seeds300ml vegetable oilCoarsely grate the vegetables, put them in a colander and sprinkle with salt to drain for 30 minutes. Combine the eggs, feta, flour, coriander and cumin seeds in a bowl and mix well with Continue reading
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Pitticelle (Courgette Fritters)
Grate 500g courgettes coarsely over a clean tea towel and squeeze as much water out of them as you can. Make a thick batter with 150g of gram (chickpea) flour and 100ml water. Add the courgettes, 150g ricotta, two heaped tablespoons of grated parmesan and chopped parsley and/or other herbs, plus salt and pepper. The Continue reading
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Creamy Mustard Lentils
15g (½oz) butter1 small onion, finely chopped1 medium carrot, diced1 stick celery, diced1 clove garlic, finely chopped300g (10½oz) Puy lentils675ml (1¼ pints) stock3 sprigs thyme2 bay leaves200ml (7fl oz) double cream2 tbsp Dijon mustardsqueeze of lemon, to taste1 tbsp parsley, finely choppedHeat the oil or butter in a saucepan and gently sauté the onion, carrot Continue reading
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Slow Roasted Tomatoes
baby plum tomatoes, or other tasty tomsolive oilsalt and pepperherbs such as basil, rosemary, thyme to tasteminced garlic, if you likeHeat the oven to 160°C/Gas 3. Halve the tomatoes lengthways and lay them cut side up on an oiled baking sheet or tray. Drizzle with olive oil, season with salt and pepper and sprinkle with Continue reading
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Crème Caramel
Serves 4 (6 if you make a big single mould)100g caster sugar2 tbsp hot water150ml whole milk275ml single creamVanilla essence or 1 vanilla pod4 large eggs30g soft brown sugarHeat the oven to 150C (130 fan)/gas 2 and put a one and a half pint dish or four ramekins on a baking tray. To make the caramel, Continue reading
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