COURGETTE PATTIES WITH FETA & DILL

Makes about 12

500g courgettes

2–3 tsp salt, for salting the courgette

200g feta cheese, crumbled

Handful chopped dill

1 spring onion, thinly sliced

2 eggs

Freshly ground black pepper, to taste

75g plain flour

4 tbsp oil, for pan-frying l Coarsely grate the courgettes into a bowl. Rub and squeeze the courgette with the salt, to help release its water, and leave for 15–30 minutes. l Drain off the excess water, then squeeze the courgette pulp to make sure it’s all quite dry, as this is the secret to delicious courgette patties. l In a clean dry bowl, mix the courgette pulp with the feta, dill, spring onion, eggs and a sprinkling of black pepper. l Sprinkle the flour over and gently mix through until just combined; it’s very important to not overwork the batter. l Heat 2–3 tablespoons of the oil in a frying pan. When sizzling hot, dollop in about 2 tablespoons of the batter and flatten it with the back of a spoon. Fry a few patties at a time over medium–high heat, flipping them midway to make sure both sides are golden; it only takes a few minutes for each batch to cook. Repeat with the remaining batter, adding more oil to the pan as needed. l Serve immediately, possibly with some fizzy (Greek) wine, and perhaps some tzatziki. Alternatively, in a courageous attempt at self-control, you could prepare the patties a day or two in advance to take on a summer picnic or barbecue.

SAGHAR SETAREH is a travel and food photographer and writer based in Rome. See Saghar in the La Española Chefs Theatre on Sunday 25 June at 4pm

Pomegranates + Artichokes: Recipes and memories of a journey from Iran to Italy by Saghar Setareh (Murdoch Books, £26). Photography by Saghar Setareh

23-25 JUNE, 2023

Mango Chilli And Lime Cheesecake

For the biscuit base

200g digestive biscuits

100g unsalted butter

For the mango chili caramel jelly

180g brown sugar

350g cubed fresh mango

30g chopped red chilli

80g mango puree

8g gelatine powder (2 tbsp water to bloom)

For the plain cheesecake mix

700g soft cheese

100g caster sugar

85g sour cream

500g double cream

14g gelatine powder (25ml water to bloom)

For the lime cheesecake layer

450g plain cheesecake mix

125g lime juice

4 lime zest

35g sugar

3g gelatine

For the mango cheesecake mix

450g plain cheesecake mix

125g mango puree l Smash the biscuits in a food processor and combine with the melted butter. Line the bottom and sides of an 8-inch cake pan with cookies. l Prepare the gelatine for the mango chilli caramel mix. Make caramel with brown sugar in a pot, then add mango, chilli, and mango puree. (If you like chilli, feel free to add more). Stir for 10 minutes, then remove from heat and add bloomed gelatine. Let it cool for 30 minutes. l Scoop only mango chunks onto the base of the cake, save the rest of the juice for the top layer of the cheesecake. l Bloom the gelatine for the plain cheesecake mix, then whip the cream cheese with sugar until completely dissolved, then fold in the sour cream. Whip the double cream in a separate dish until soft peaks form, then fold into the cream cheese mix. l Bloom the gelatine for the lime mixture. Squeeze the lime and zest it. Microwave the lime juice and sugar for 30 seconds, then add the bloomed gelatine and combine well until all gelatine dissolved. Fold in the lime juice and zest to portion of plain cheesecake mixture. Spoon the mixture into the cake pan and place it in the freezer/ fridge while you prepare the mango cheesecake layer. l Combine the plain cheesecake mix with the mango puree in a mixing bowl. If you like chilli, sieve around 2 tbsp of the chili from step 2 into the mango cheesecake batter. Layer the mango mixture well and place it in the freezer for 30 minutes. l Lastly, top the mango cheesecake layer with the remaining chilli mango jelly from step 2. l Decorate as desired. Refrigerate for at least 3 hours or freeze for 1 hour.

SYABIRA YUSOFF was the winner of Great British Bake Off 2022. See Syabira in the Cake & Bake Theatre and the La Española Chefs Theatre on Friday 23 June