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We are currently making use of the root veg on offer this winter but fritters are a great way to use up those odds and ends of vegetables in your fridge. This is a simple dish that works great as a snack or on a buffet table by replacing the mash and cabbage with a big dollop of chilli jam.

It's also vegan and gluten free.

Serves a generous 3 portions.

For the Fritters

• Ìý½ celeriac, grated

• ¼ swede, grated
  A liberal sprinkle of dried mixed herbs
  Salt and pepper to taste

• Gluten free flour blend

• 250ml sunflower oil for shallow frying

White bean mash:

• 1 x 400g tin of butter beans, drained and rinsed
• Juice of half a lemon
• A healthy glug of Extra Virgin Olive Oil
• Salt and pepper to taste

Pickled red cabbage:

• Half a red cabbage, core removed and shredded fairly finely
• 250ml of red wine vinegar
• 2 ½ tsp caster sugar
• 2 heaped tbsp of juniper berries

Method

Firstly, get going with the cabbage; add the vinegar, sugar and juniper berries to a pan, bring to boil and let it do its thing for a few minutes. Remove from the heat and pour over the cabbage. Set aside to cool.

Next add the grated celeriac and swede into a bowl. Sprinkle in your dried herb mixture (whatever you have in your cupboard) and season. Add enough of your GF flour blend to bind the mixture together. Finally shape into patties as big or as small as you fancy – we go for around 50g. Add the sunflower oil to a frying pan and turn on your hob to a fairly high heat.

While you are waiting for the pan to get going you can put together the butterbean mash.
If you like a super smooth mix add the ingredients to a blender and wiz away – you may need more olive oil than you think.Ìý If you are the kind of person that likes a bit of texture just smash with a fork or potato masher and use less olive oil.

Once the oil is hot, fry your fritters for roughly 5 minutes each side until they are dark brown and crispy. Remove the excess oil with some kitchen paper and plate the fritters in a bundle of top of your mash and cabbage.

By Dan PhilpottÌý

This Scandi inspired dish is dead easy to make and it is so satisfying to watch the magic happen.

Serves around 4 portions.Ìý

For the FrittersÌý

·ÌýÌý½ celeriac, grated

·ÌýÌý¼ swede, grated

·ÌýÌýA liberal sprinkle of dried mixed herbs

·ÌýÌýSalt and pepper to taste

·Ìý Gluten free flour blend

·ÌýÌý250ml sunflower oil for shallow frying

White bean mash:

·1 x 400g tin of butter beans, drained and rinsed

·ÌýJuice of half a lemon

·ÌýA healthy glug of Extra Virgin Olive Oil

·Salt and pepper to taste

Pickled red cabbage:

Ìý·ÌýHalf a red cabbage, core removed and shredded fairly finely

·Ìý250ml of red wine vinegar

· 2 ½ tsp caster sugar

·Ìý2 heaped tbsp of juniper berries

To make the gravlax wiz all the ingredients, except the salmon, in a blender. Smother the mixture all over the salmon so it is fully covered. Cover and place in the fridge for about 1 ½ days.ÌýÌý

Pickle the beetroot by bringing the red wine vinegar, sugar and juniper berries to the boil, let simmer for a few minutes then take off the heat and pour over the sliced beetroot. Let cool.

When you are ready to plate up, brush off the topping of the salmon and slice thinly at an angle. Place the salmon on a plate with some beetroot slices. Drizzle over some horseradish crème fraiche. If you are feeling fancy garnish with either lemon zest and dill or some lemon balm.

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