Recipe of the Day – Ricotta Fritters

Ricotta fritters with tomato sauce & courgette salad
A proper, wholesome meal in minutes


“These fritters are an absolute doddle and the crispy creaminess works
a treat with the tomato sauce ”

Serves 4
Cooks In15 minutes
Difficulty Not too tricky


For the sauce
25 g dried porcini mushrooms
4 anchovy fillets , optional
1 dried red chilli
2 cloves of garlic
700g passata
8 black olives (stone in)
½ a bunch of fresh basil
For the fritters
1 large free-range egg
400 g ricotta cheese
1 whole nutmeg , for grating
1 lemon
40 g Parmesan cheese
1 heaped tablespoon plain flour
olive oil
balsamic vinegar
For the salad
400 g firm green or yellow baby courgettes
1 tablespoon extra virgin olive oil
1 fresh red chili
½ a bunch of fresh mint
1 lemon

Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)

Put the porcini into a mug and cover with boiling water • Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then beat together • Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden

Put the anchovies (if using) and 1 tablespoon of olive oil into the casserole pan, crumble in the dried chili, and squash in the unpeeled garlic through a garlic crusher • Finely chop and add the porcini with half their soaking water and the passata, season with salt and pepper and bring to the boil • Squash and add the olives, discarding the stones • Pick and reserve a few basil leaves, then chop the rest and add to the sauce

Grate the courgettes in the processor (you could use a box grater here) and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil • Finely chop and add the chili and the top leafy half of the mint, then toss together • Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges


Recipe of the Day – The best fish baps

The best fish baps with mushy peas & tartare sauce
My super-quick twist on the fish finger buttie


“These crispy fish finger sarnies are a little bite of heaven, especially with my mushy peas ”

Serves 4
Cooks In 15 minutes
Difficulty: Super easy

For the baps
4 nice soft wholewheat baps
4 large (halved) or 8 small (roughly 480g in total) flat-fish fillets such as plaice, lemon sole, megrim or dab , skin off and pin-boned, from sustainable sources, ask your fishmonger
1 pinch cayenne pepper
½ a mug plain flour
olive oil
25 g Parmesan cheese
1 punnet cress
1 lemon
For the peas
1 medium potato
500 g frozen peas
½ a bunch fresh mint
For the sauce
6 cornichons
1 tablespoon capers
1 little gem lettuce
250 g fat-free natural yogurt
¼ a bunch fresh flat-leaf parsley
1 lemon

Ingredients out • Kettle boiled • Oven at 130°C/250°F/gas ½ • Small lidded pan, high heat • Large frying pan, high heat • Food processor (bowl blade)

Put the baps into the oven • Slice the potato 0.5cm thick, put it into the small pan, cover with boiling water and the lid and bring to the boil • On a sheet of greaseproof paper, season the fish with salt, pepper and the cayenne, then sprinkle over the flour to coat

Pour 2 tablespoons of oil into the frying pan and add the fish • Cook until golden, finely grating the Parmesan over the top when you flip it over • Tip the frozen peas into the pan with the potato, then rip in the leafy top half of the mint and replace the lid

Put the cornichons, capers, lettuce and yoghurt into the processor • Tear in the top leafy half of the parsley, squeeze in the lemon juice, then whiz up, season to taste and pour into a bowl • Drain the peas and potatoes, purée in the processor and season to taste • When the fish is perfect, get the baps out of the oven and serve with the peas, tartare sauce, pinches of cress and lemon wedges