Phil's courgette fritters with spicy peanut sauce and spicy vegetable salad

Phil’s using Terry’s freshly-picked produce - which arrived last night from the Rhondda Valley - to whip up courgette fritters with satay sauce and a spicy sesame vegetable salad, both of which will have you well on your way to five a day.

Spicy vegetable salad

Serves: 2Preparation time: 15 minutes

Ingredients

Juice of 3 large limes150g dried shrimp200g French beans, cut into long thin slivers200g young runner beans, cut into long thin slivers1 medium Kohl Rabi, peeled then cut into fine matchsticks

For the dressing

3 tbsp tamarind paste (I use Bart’s)2 tbsp Thai fish sauce2 cloves of garlic finely chopped2 tsp heaped finely chopped red chilli75mls vegetable oil8 paper thin slices of lemon, cut into quarters4 tbsp roughly chopped Thai basil2 tbsp roughly chopped mintSalt and finely ground pepperA pinch of sugar10-15 cherry plum tomatoes, halved

Method

• Using a pestle and mortar, pound the lime juice and shrimps together, until you have a rough paste then reserve.

• Place all the prepared vegetables into a large bowl and mix well.

• Place all of the ingredients for the dressing into a separate bowl and mix well.

• Add the lemon and herbs to the dressing along with the shrimps and lime juice.

• Season well with salt, pepper and sugar and leave for 20 minutes or best longer if you can.

• Just before serving add the tomatoes you mix together well.

Simple courgette fritters with spicy peanut sauce

Serves: 4Preparation time: 15 minutesCooking time: 50 minutes in total

Ingredients

For the sauce:

2 tbsp vegetable oil1 small onion, peeled and chopped2 cloves of garlic, peeled an chopped finelyI x 340g jar of ‘crunchy peanut butter1 tbsp maple syrupA couple of dashes of Tabasco sauce4 tbsp chopped coriander2 tbsp malt vinegarCold water

For the Fritters

3 tbsp self raising flourpinch or two of turmeric1 medium egg, beaten50-75ml milk, approximatelysalt and freshly ground black pepper2 medium courgettes, grated roughly or cut into very thin stripsvegetable oil

Method

To make the sauce, heat the vegetable oil in a saucepan, add the onions and garlic, and then cook for 15 minutes to soften.

Next add the peanut butter, maple syrup, Tabasco, coriander, vinegar and enough cold water to make a sauce consistency.

Just warm the whole sauce through, do not boil.

Adjust the seasoning and cover and keep warm.

For the fritters: Place the flour and turmeric into a bowl and add the egg and a little milk to make a thick batter.

Season well with salt and pepper, then add the grated courgette, mix well.

Heat the oil in a sauté pan and spoon in 4 small spoonfuls.

Cook for 2 minutes, then flip over and cook for a further 2 minutes.

Lift out and repeat the process until all the mix has been cooked.

Serve warm with the peanut sauce.