Carrot & Coriander Fritters with Halloumi & Sweet Lemon Dressing

This is a pretty but complex little number: by turns salty, crisp, hot, sour, yielding and sweet. It will serve three as a swift starter or two as summery supper. Make the preparation even quicker by mixing the dressing in advance, so you have it ready in the refrigerator

INGREDIENTS

• 250g halloumi
• 4 large carrots, coarsely grated or shredded
• 5 spring onions, finely sliced
• Small bunch of coriander, leaves chopped
• 1 tbsp coriander seeds, toasted and crushed
• 20g gram or chickpea flour (or plain flour)
• 2 eggs, beaten

Method

1. Coarsely grate 50g of the halloumi and add to the carrots in a mixing bowl. Slice the remaining halloumi and set aside.
2. Add the remaining fritter ingredients to the mixing bowl, season with pepper and just a little salt and mix well. Form into 12 round cakes, flattening them with your hand, and lay out on a tray. If you have time, chill for 30 minutes to firm them up.
3. Heat the olive oil in a pan and fry the cakes for a couple of minutes on each side until golden. Remove to a plate and keep warm in a low oven while you fry the halloumi for a minute or 2 on each side. You won’t need any extra oil for this. When done, the cakes should be crisp and golden.
4. Layer the fritters and halloumi slices on serving plates with the rocket, and drizzle with the sweet lemon dressing.

*To make 100ml sweet lemon dressing, combine ½ crushed garlic clove, 1 tbsp mild honey, 1 tsp wholegrain mustard, finely grated zest and juice 1 lemon and 90ml olive oil.

Buttery chilli prawns

Spicy seafood is a really versatile dish for sharing - make sure there's plenty of bread for the juices 

Ingredients

Serves 2

• 1 oz butter
• 2 tbsp olive oil
• 3 garlic cloves , finely chopped
• 1 red chilli , seeds left in and finely chopped
• 1/2 tsp sweet paprika
• 12-20 large raw king prawns with shells
• juice 1 lemon , plus a few slices for a finger bowl
• ½ x small bunch parsley , roughly chopped
• small loaf crusty bread , warmed to serve

Method

1. Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
2. Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.

Moroccan mushrooms with couscous

This on is for my veggie friends, who indeed are fabulous cooks themselves!

 This filling Moroccan meal is packed full of vitamins and vegetables 

Ingredients

Serves 4

• 1 red onion , sliced
• 1 tsp olive oil
• ½ tsp ground cinnamon
• 1 tsp ground cumin
• 11 oz mushrooms , quartered
• 14 oz can chopped tomatoes
• 14 oz can chickpeas , rinsed and drained
• 1 tsp clear honey
• 6 oz couscous
• 2 oz soft dried apricots , diced handful flat-leaf parsley , roughly chopped

Method

1. Fry the onion in the oil for 6 mins until softened. Add the cinnamon and cumin and cook for 1 min, stirring. Add the mushrooms, cook for 2 mins, then stir in the tomatoes, chickpeas and honey. Season and simmer for 7-8 mins.
2. Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water, stir to mix, then cover. Leave to stand for 7 mins or until softened. To serve, fluff up with a fork, stir in the parsley and top with the mushroom mixture. Great served with some green beans.