Vegetable fritter

If you’re using grated courgette or another watery vegetable, salt it lightly and leave it for 10 minutes, then squeeze it very dry in a clean tea towel before mixing it into the batter. Cook the fritters in a hot pan with space between them so they fry rather than steam.

Yes. Put spoonfuls of batter on a lined baking tray, flatten them slightly and brush the tops with oil; bake at 200°C (180°C fan) for about 15–20 minutes, turning halfway, until golden and cooked through.

Cool them and put them in the fridge within two hours. Eat within 48 hours and reheat only once, until steaming hot all the way through.

Yes. Once cool, freeze them in a single layer, then transfer to a sealed container with baking paper between layers. Reheat from frozen in a 200°C oven until piping hot in the centre.

For a simple British lunch, serve them with a green salad and a poached egg, or add mango chutney or a spoonful of yoghurt for dipping. They also work as a vegetable side with a curry.

A fritter is usually spooned from a loose batter into a hot pan, giving it irregular, crisp edges. A vegetable patty is shaped into a firmer disc, which makes it easier to serve in a bun or as a burger.