91Èȱ¬

Courgette & Feta Fritters with Yoghurt

by Tom Hunt from The Natural Cook:Ìý Eating the seasons from root to fruit (Quadrille)

Ìý

These are a wonderful Greek classic.Ìý They are easy to make, incredibly moreish & keep well, so can be made ahead, then reheated.

Ìý

Serves 4 as a starter

Prep time 10 mins

Cooking time 5 mins

Ìý

Ingredients

200g courgettes

1 spring onion, finely sliced

3 sprigs of dill, chopped

9 mint leaves, roughly chopped

70g feta, crumbled

1 small egg, lightly beaten

2 tbsp plain flour

6 courgette flowers (optional)

Light olive oil (Nige used regular olive oil)

80g Greek yoghurt to serve

Ìý

Method

1.ÌýÌýÌý For this recipe, pick the very freshest, crispest courgettes.Ìý Give them a wash, take a box grater & turn it on its side.Ìý Run the courgette along the grater, creating long strings of it.Ìý Keep going until the courgette loses its rigidity, then finely slice the leftover piece with a knife.Ìý

2.ÌýÌýÌý Spread the courgette ‘spaghetti’ on a clean tea towel (or kitchen roll), & leave for 5 mins, then fold the tea towel on top & pat it dry.

3.ÌýÌýÌý Transfer to a bowl & add the rest of the ingredients except the courgette flowers (if using), oil & yoghurt.

4.ÌýÌýÌý Mix well & season with pepper; you probably won’t need much (if any) salt, as the feta is salty.Ìý If you have courgette flowers, stuff them with some of the mixture.Ìý

5.ÌýÌýÌý Place a heavy-based frying pan over a medium heat with a glug of light olive oil.Ìý

6.ÌýÌýÌý Drop a small piece of the courgette mixture into the pan to test if it is hot enough:Ìý when it sizzles, the pan is at the right temperature.

7.ÌýÌýÌý First fry the stuffed courgette flowers, if you have them.Ìý

8.ÌýÌýÌý Then drop the large tablespoons of the rest of the mixture into the pan.Ìý Whether cooking flowers or fritters, allow them to colour to a light brown on one side (the pan should not be too hot), then flip & colour on the other.

9.ÌýÌýÌý When cooked, remove from the pan & rest on a clean tea towel or kitchen paper to absorb excess oil.

10. Serve with Greek yoghurt, or make tzatziki by adding a little finely chopped cucumber, crushed garlic, extra virgin oil, lemon juice & seasoning.Ìý

Nigel'sTop Tips:

• Courgette fritters will keep in a sealed container in the fridge for 3 days.Ìý Reheat them in an oven preheated to 180C/350F/gas mark 4 until hot right through.

• The raw courgette ‘spaghetti’ can be served as a side dish, simply mix the shredded courgettes with extra virgin olive oil, salt & pepper.

Ìý

IÌý

Sautéed Broad Beans with Mint & Coriander

by Tom Hunt from The Natural Cook:Ìý Eating the seasons from root to fruit (Quadrille)Ìý

Broad beans are great sautéed & have an Arabic feel here, with spices & mint.

Ìý

Serves 2-3 as a side dish, or as part of mixed mezeÌý

Prep time 10 mins

Cooking time 5 mins

Ìý

Ingredients

500g broad beans in their pods

glug of light olive oil

1 garlic clove

3 mint leaves

pinch of coriander seeds

juice of ¼ lemon

Ìý

Method

Ìý

Nigel's Top Tip

• Any leftover sautéed broad beans with mint & coriander are delicious added to Minestrone.

Ìý