Search recipes: Vegetarian

If you have ever grown your own courgettes, you will probably have faced the problem of what to do with them all. Each plant will produce fruit every day, and if you don't pick them they will turn into huge marrows in no time.

Here is a tasty recipe for fritters, ideally suited for slightly larger fruit (5cm diameter). Thickish slices are used so that the courgette still has some bite after cooking.

Gram flour is made from chick peas and has a unique flavour. It is widely available. Ordinary plain flour could be used, but the flavour would not be the same.

The sweetness of beetroot, and the acidity of vinegar, balance very well. In this recipe the beetroot isn't really pickled at all - fresh cooked beetroot is flavored with vinegar and served as soon as it is chilled. Very refreshing.

It is best to cook beetroot whole, skin on. If it is home grown, just wash it and cut the leaves off (leave a couple of cm of stalk). Keeping the root whole helps prevent the colour and flavour leaking out. When it is cooked, drain and leave it until it is cool enough to handle. Top and tail the root, and the skin should just slide off.