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Watercress, courgette and spring onion fritters with a dill yogurt dip V

PREPARATION TIME 20 minutes, plus 30 minutes soaking time

COOKING TIME 10 minutes SERVES 4

INGREDIENTS ł 4 medium courgettes, grated ł ½ tsp salt ł 6 spring onions, finely sliced ł 20g watercress, finely chopped ł 2 tbsp mint leaves, chopped ł 2 tbsp parsley, chopped ł 2 tbsp dill, chopped ł 150g feta, crumbled ł 2 large eggs, room temperature, beaten ł 200g plain flour ł 2 tsp baking powder ł 60-80ml olive oil for frying

Dill yogur t dip

ł 200g full-fat Greek yogurt ł 2 tbsp lemon juice ł 1 clove garlic, minced ł 20g dill, finely chopped ł ½ tsp salt

METHOD 1 Mix all the dip ingredients and put in the fridge. 2 Add courgette to a colander, sprinkle with ½ tsp salt and set aside in a sink for 30 minutes. 3 Gather the courgette in your hands and squeeze out all the excess moisture; you are aiming to get as much out as possible. 4 Add to a large bowl with the onions, watercress and herbs, mix well before adding the feta. 5 Add the eggs and fold the mixture together, trying to maintain a little integrity in the feta pieces. Finally sift over the flour and baking powder and mix until fully blended. 6 Heat the oil in a heavy-based pan until hot. Add tablespoons of the mix and cook for 2 minutes each side. Remove and drain on kitchen paper. 7 Serve hot with the dip.

MAKE IN BATCHES AND KEEP FOR LUNCHES OR TASTY SNACKS

Fully loaded burger V

PREPARATION TIME 15 minutes COOKING TIME 15 minutes SERVES 2

INGREDIENTS ł ¼ small red cabbage ł 1 lemon ł salt ł freshly ground black pepper ł 1 cucumber ł 2 brioche burger buns ł 226g pack Garden Gourmet Sensational burger ł 2 tbsp reducedfat red pepper houmous ł 50g lamb’s lettuce or any normal green lettuce ł 50g carrot, peeled and finely shredded ł 1 tbsp vegan garlic or spicy mayonnaise METHOD 1 Shred the red cabbage and season with lemon juice and black pepper. 2 Using a peeler, peel slices of cucumber into thin ribbons and season with lemon juice, salt and pepper. 3 Toast the bun halves in a dry frying pan and set aside. Cook the burgers in a frying pan for approximately 10 minutes. 4 Spread the bun bases with a little of the red pepper houmous. Cover with the lamb’s lettuce and red cabbage. 5 Place the burgers on top of the lettuce with carrot, vegan mayonnaise and the cucumber ribbons. Place the bun lid on top.

COOK’S TIP If you like a little spice in your burger, add a finely chopped green-finger chilli into the red cabbage salad.

Chocolate brioche doughnuts with bay caramel custard and nib sugar

PREPARATION TIME 1 hour 10 minutes

COOKING TIME 10 minutes SERVES 12

For the chocolate brioche ł 220g strong white bread flour ł 30g cocoa powder ł 30g caster sugar ł 7g fast-action dried yeast ł ¼ tsp fine sea salt ł 3 large eggs, lightly beaten ł 125g unsalted butter, softened a little, small pieces ł flavourless vegetable oil ł 1.5 litres vegetable oil, such as sunflower or rapeseed for deep-frying For the bay caramel ł 3 medium dried bay leaves ł 70g caster sugar ł 2 tbsp water ł 50ml double cream ł 35g unsalted butter, chopped ł generous pinch of sea salt For the custard ł 80ml whole milk ł 45ml double cream ł 2 egg yolks, lightly beaten ł 25g caster sugar ł 15g cornflour For the nib sugar ł 10g cacao nibs ł 65g caster sugar ł 1 heaped tsp ground cinnamon ł pinch of fine sea salt

METHOD 1 To make brioche, place flour, cocoa, sugar, yeast and salt in a stand mixer and stir to combine. Add the eggs. Using the dough hook attachment, mix on low speed for 5 minutes, stopping to scrape down the bowl, until all the flour is incorporated. Increase the speed to medium and mix for 10 minutes. 2 Reduce the speed to low and add the butter slowly. When the butter is all used up, increase the speed to medium and mix for a further 10 minutes, or until the dough is shiny and elastic. 3 Tip the dough out onto a work surface and press out to form a rectangle about 1cm thick. Fold one-third of the dough over onto itself, then do the same with the other side. Repeat with the top and the bottom. Place the dough, seam-side down, in a large oiled bowl, cover with oiled cling film and set aside somewhere warm until doubled in size. 4 Line a large baking sheet with baking paper. When the dough has risen, press your hand into it to release some air and break into 12 pieces. 5 Gently flatten on your work surface, bring the edges together into the middle. Turn the dough over so that the join is at the bottom. Cup your hand over the dough and, using firm pressure, roll on the work surface to make a smooth tight ball. Transfer to the baking sheet and repeat leaving a 3cm space between each ball. Cover with oiled cling film and set aside for about 1 hour, or until increased in size by 50 per cent. 6 To make the bay caramel custard; place the bay leaves and a few spoonfuls of the sugar in a spice or coffee grinder and blitz to a powder. Mix with the rest of the sugar. Place the sugar and water in a small pan, stir to combine and set over a medium heat. Bring to a simmer, swirling the pan now and then (don’t stir) until the sugar has dissolved. Simmer until the mixture turns a deep amber colour. Remove from the heat and stir in the cream and then stir in the butter and salt. Set aside. 7 For the custard, place the milk and cream in a small pan. Bring almost to the boil, then remove from the heat. In a bowl, stir egg yolks, sugar, cornflour and just enough of the hot milk mixture together to make a loose paste. Gradually stir in the rest of the milk, then transfer back into the pan. Cook over a gentle heat, stirring constantly, until thickened. Don’t let it boil. Remove from the heat and stir in the caramel, then return the pan to a gentle heat, stirring, until thick. Don’t let the mixture get too hot or it will separate; use a balloon whisk if needed. Transfer to a disposable piping bag, fasten and leave to cool completely. 8 To make nib sugar, finely grind cacao nibs to a powder. Combine with the sugar, cinnamon and salt and place in a shallow bowl. 9 To fry, place enough oil in a large heavy pan to come 5cm up the sides and heat to 170–180°C. Have a wire rack lined with paper towels ready. Lower 2 or 3 doughnuts at a time into the hot oil. Fry for about 1 minute on each side until puffed up and golden. Adjust the temperature as needed to ensure the oil doesn’t get too hot or cool. 10 Remove with a slotted spoon to a wire rack. While they are warm, cut a slit in the side and pipe in a generous amount of the caramel custard, then roll in the nib sugar. Best served warm!

The Little Chocolate Cookbook by Sue Quinn (Quadrille, £10) Photography: Yuki Sugiura