Phil Vickery's courgette and mangetout fritters
We're back at the This Morning allotment to bask in the sunshine with Phil Vickery and eat some more delicious home-grown food too. He’s harvesting his courgettes and mange tout, as he shows us his favourite ways to make the most of these beautiful vegetables.
Courgette and Mangetout Fritters
Serves: 4
Ingredients
4 very small courgettes, washed, finely sliced into matchsticksHandful young pea pods or mangetout, finely sliced into matchsticks6 leaves fresh sage, chopped 1 clove garlic, finely chopped 2 tbsp self-raising flour1 medium egg Salt and freshly ground pepper Juice of 1 small lime
Method
1. Place the sliced courgettes and mange tout into a bowl with the sage, garlic, and flour. Mix well.
2. Add the egg, salt, pepper and fresh lime, and mix well to bind. You may need to add a little more flour or even a touch of water to bind fully.
3. Heat a large frying pan and add a little oil. Spoon the mix into the pan into 4 equal amounts, and spread out a little.
4. Cook for 2 minutes, then flip over and cook for a further 2-3 minutes until nicely browned. Serve with the yoghurt and honey dip (recipe below).
Yoghurt, Pistachio, Peppers and Honey Dip
Serves: 4
Ingredients
250g thick Greek yoghurt 2-3 tbsp finely chopped fresh mint 150g pistachios, toasted and roughly chopped (not too finely but not too roughly)2 red peppers, roasted well and sliced 4-6 tbsp runny honey 3-4 tbsp pomegranate seeds
Method
1. Place the yoghurt into a bowl and add the fresh mint and half the pistachios. Mix well.
2. Transfer half of the yoghurt mix into a deep serving dish. Add half the peppers and 1 tbsp honey, and swirl through just enough, so you still see each component. Repeat, adding the rest of the yoghurt, then the peppers and honey.
3. Finally add a drizzle of honey, and top with a little mint and pomegranate seeds.