Recipes

Ingredients

• 2 small courgettes, coarsely grated
• 1 egg, beaten
• 3 tbsp plain flour (or gluten-free flour)
• 2 tbsp mixed soft herbs, chopped
• Sea salt & black pepper
• Oil for shallow frying

Method

1. 1Salt the grated courgette and leave for 10 minutes, then squeeze out as much liquid as you can.
2. 2Mix with the egg, flour, herbs and seasoning to a rough batter.
3. 3Fry heaped spoonfuls in a little oil, 2–3 mins each side, until deep golden.

Ingredients

• 1 tin (400 g) chickpeas, drained
• 2 cloves garlic, sliced
• 3 tbsp olive oil
• A big handful of soft herbs (parsley, chives, dill), chopped
• Juice and zest of half a lemon
• 1 tsp smoked paprika
• Sea salt, black pepper

Method

1. 1Warm the olive oil in a frying pan and sizzle the garlic and paprika for 30 seconds.
2. 2Tip in the chickpeas, season and cook for 6–8 minutes until they're a little crisp on the edges.
3. 3Off the heat, stir through the lemon zest, juice and a big shower of herbs.
4. 4Eat straight from the pan with bread, or spoon over yoghurt.

Ingredients

• 1 big sweet potato, coarsely grated
• 1 egg, beaten
• 2 tbsp cornflour
• 1 tbsp chopped chives or thyme
• Sea salt, black pepper
• 2 tbsp olive oil for frying

Method

1. 1Squeeze the grated sweet potato in a clean tea towel to get rid of as much water as you can.
2. 2Mix with the egg, cornflour, herbs and seasoning.
3. 3Heat the oil in a wide pan, drop in two big mounds and flatten to 2 cm thick.
4. 4Cook 5 mins each side on a medium heat until crisp and deep golden.
5. 5Great with a fried egg on top and some hot sauce.

Ingredients

• 5 eggs, beaten
• 2 handfuls pea shoots
• A small handful mint leaves, torn
• 1 tbsp chopped chives
• 50 g feta or grated hard cheese
• Salt, pepper, olive oil

Method

1. 1Preheat the grill.
2. 2Beat the eggs with the herbs, cheese, salt and pepper. Fold in the pea shoots at the last second.
3. 3Warm 1 tbsp oil in an ovenproof pan and pour in the mix. Cook on a low heat for 4–5 mins until the base sets.
4. 4Slide under the grill for 2–3 mins until the top is puffed and just set. Rest for a minute before slicing.

Ingredients

• 1 cup plain flour, plus extra for rolling
• ½ cup water
• 2 tbsp mixed chopped herbs
• ½ tsp salt
• 1 tbsp olive oil

Method

1. 1Mix the flour, water, salt, oil and herbs into a soft dough.
2. 2Divide into 4, roll thin on a floured surface.
3. 3Cook 1–2 mins each side in a dry hot pan until blistered.

Ingredients

• 225 g self-raising flour
• 50 g cold butter, cubed
• 2 tbsp mixed soft herbs, chopped
• 1 tsp baking powder
• 150 ml milk
• Pinch of salt

Method

1. 1Rub the butter into the flour, baking powder and salt until it looks like breadcrumbs.
2. 2Stir in the herbs, then the milk, to a soft dough.
3. 3Pat out to 2 cm thick, stamp out 8 rounds and bake at 200 °C for 12–15 mins.

Ingredients

• 3 big handfuls of soft herbs (basil, parsley, coriander, dill — pick one or mix)
• 150 ml olive oil (roughly)
• 2 ice cube trays

Method

1. 1Wash and pat the herbs completely dry (wet herbs = watery cubes).
2. 2Chop roughly, pack into the ice cube tray compartments — about ⅔ full.
3. 3Pour olive oil over each cube until submerged, top up any air pockets.
4. 4Freeze overnight, then pop out and store in a labelled bag in the freezer.
5. 5Drop a cube straight into a hot pan when you're cooking in January and summer comes back for a minute.