Seasonal local food recipe No.385 – Anna Jones’ courgette and halloumi fritters with chilli and mint jam


This is a surprisingly tasty courgette fritter recipe that doesn’t contain any eggs. It’s from the Modern Cook vegetarian series in The Guardian. Anna says: “If you are vegan, you can replace the halloumi with two more courgettes.”

As there was some Camel CSA chilli and crab apple jelly left over in my fridge, I didn’t need to make the chilli jam.

Serves 4 (makes 16 fritters)

Preparation: 10 minutes
Cooking time: 20 minutes

3 medium courgettes (about 400g)
1 packet halloumi (about 225g)
100g rice flour
100g plain or white spelt flour
1 tsp baking powder
1 pinch dried oregano
Zest and juice of 1 lemon
Olive oil
Salad leaves, to serve

For the chilli jam
6 red chillies, finely sliced
6 tbsp red-wine vinegar
5 tbsp sugar
1 small bunch mint, leaves picked and finely chopped


Put all the chilli jam ingredients into a small pan and bring to a simmer for five to eight minutes, until the liquid has thickened and the chillies are soft and sticky.

Grate the courgette and halloumi. Mix the flours, baking powder, oregano and lemon zest in a large bowl. Add the grated courgette and halloumi, and mix well. Season well with salt and black pepper. If your batter looks too dry add a little milk or water until it is spoonable.

Heat a large heavy-based frying pan on a medium heat and add a generous drizzle of olive oil. Next add the batter – about two tablespoons for each fritter – and fry for a couple of minutes, until the edge is well-set, then flip and cook for another couple of minutes. Keep going until all your batter is used up – keep the cooked fritters warm in a low oven.

Serve with the chilli jam and salad leaves dressed with the lemon juice. Leftover fritters keep well in the fridge for several days – reheat in a 180C/350F/gas 4 oven for about 10 minutes. They’re also delicious cold!

Seasonal local food recipe No.361 – Risotto with broad beans and mint

This fantastic risotto recipe is taken from chef David Eyre’s The Eagle Cookbook: Recipes from the Original Gastropub. We had it for our meal last night; Frank didn’t “shuck” the beans (take them out of their little grey sacs), he cooked the beans in the risotto and it still tasted great!

Serves 5-6 as a starter

Preparation time: 20 minutes
Cooking time: 30 minutes

3kg broad beans (400g podded and shucked weight)
2 litres vegetable or chicken stock
150g unsalted butter
2 onions, finely chopped
2 garlic cloves, finely chopped
300g Arborio rice
a glass of white wine
a bunch of mint, chopped
75g Parmesan cheese, finely grated
salt and freshly ground black pepper

To shuck the beans drop the podded beans into a pan of boiling salted water and leave for about 30 seconds, then drain and cool them quickly under running cold water. Take a bean in one hand and aim it at a large bowl. Squeeze gently between your forefinger and thumb. The bean will pop out of the membrane and fall into the bowl in two neat halves.

Put the stock in a pan and bring it to simmering point. Gently heat 100g of the butter in a separate pan, add the onions and garlic with a little salt and fry until tender. Do not let them brown. Turn the heat up high and pour in the rice. Stir it with a wooden spoon for about half a minute, coating it with the butter; do not let it stick to the pan.

Add the wine and let it bubble fiercely for about a minute, stirring gently all the time. Reduce the heat and start to add the hot stock in stages. When the rice is done, remove from the heat, add the rest of the butter and cover the pan until it has melted. Stir in the broad beans and mint, then add the Parmesan and some seasoning. Serve immediately.

Seasonal local food recipe No.321 – Radish and mint tzatziki


This recipe is from the latest West Country FoodLover magazine. It’s a topping for a Turkish pizza but I reckon it would be just as good with a curry.

Preparation time: 20 minutes

1 bunch (10-12) radishes
200g plain yoghurt
1 garlic clove, crushed
4 Tbsp chopped fresh mint
juice of 1/2 lemon, more to taste
1/2 tsp ground cumin

Trim, wash and slice the radishes finely.  Mix with all the other ingredients and serve.

Seasonal local food recipe No.295 – Hugh’s radish, mint and spring onion salsa


This taken from Hugh Fearnley-Whittingstall’s book River Cottage Light and Easy.  Hugh says “Crisp, crunchy and pretty, this colourful little side is delicious with chicken or fish.”

Serves 4-6

Preparation time; 10-15 minutes

150 g radishes
5-6 spring onions, trimmed and sliced
2 Tbsp chopped mint
2 Tbsp extra virgin rapeseed or olive oil
sea salt and freshly ground black pepper

Trim the radishes, roughly chop them and put in a bowl.  Add the remaining ingredients, leave for 10-15 minutes if possible, then toss well and serve.

Seasonal local food recipe No.284 – Hugh’s blackcurrant and orange salad with mint sugar Ⓥ

blackcurrants-camel csa

This recipe is taken from Hugh Fearnley-Whittingstall’s book Fruit every day!  I’ve had pineapple with mint sugar and it is delicious – oranges will be added to the shopping list!

Serves: 4

Preparation time: 15-20 minutes

75g caster sugar
about 20 mint leaves
100g blackcurrants
4 oranges

Start by making the mint sugar.  Either put the sugar and mint into a food processor and blitz them together or, alternatively, finely chop the mint leaves then pound them together with the sugar using a pestle and mortar.  Either way you should end up with a crystalline green grainy mixture with a texture a little like damp green sand.  Set aside.

Slice all the peel and pith away from the oranges.  Now, working over a bowl, slice out the orange segments, letting them drop into the bowl.  Arrange the orange segments over individual plates.  Scatter over the blackcurrants, finish with a generous sprinkling of the minty green sugar and serve.

Seasonal local food recipe No.242 – Jamie’s smashed courgette paste


This is from Jamie Oliver’s The Return of the Naked Chef.  I use it as a pasta sauce but it can also be used as a spread on toasted bread or as a ravioli filling if mixed with ricotta cheese.

Serves 6-8

Preparation time – 10 minutes
Cooking time: 35-40 minutes

olive oil
2 cloves garlic finely chopped
1-2 small dried red chillies, crumbled
6-8 small courgettes roughly sliced
salt and freshly ground black pepper
1 handful mint, chopped
juice of 1 lemon

Put a couple of lugs of olive oil in a hot pan and fry the garlic and chillies for a couple of minutes.  Throw in the courgettes and stir round to coat with the oil.  Turn the heat down to low and cover with a lid.  Give the pan a shake and a stir every 5 minutes for around 35 minutes, making sure the courgettes don’t catch on the bottom.  Cooking with the lid on will ensure a bit of moisture in the pan.  When the courgettes are really soft, with some chunky pieces and the rest almost pulped, remove from the heat and season to taste.  Add the mint and lemon juice and serve as required.  If using as a pasta sauce it is best to mix it with the cooked pasta before serving with grated parmesan cheese.

Seasonal local food recipe No 108: French beans with feta, walnuts and mint

A recipe from a recent Hugh Fearnley-Whittingstall bean recipe round-up – as he says, ‘summer is a time when all of us can be full of beans’. If you’ve got more than you can cope with in your box, why not freeze some for winter use?

This simple, tasty salad works with runner beans, too.

Serves 2-4

Preparation and cooking: 20 minutes

280g french beans, trimmed
3 tbsp extra-virgin olive oil
juice of ½ small lemon
small handful of mint leaves, tough stalks removed, and chopped
small handful dill, tough stalks removed, half the fronds chopped, the rest reserved to garnish the dish
flaky sea salt and freshly ground black pepper
150g feta
50g walnuts, toasted and roughly chopped

Top and tail the beans. Bring a pan of salted water to the boil and cook the beans until just tender, about three to six minutes, then drain and refresh in cold water. Dress the beans in the olive oil, lemon juice, mint, some of the dill, salt and pepper. Serve topped with crumbled feta cheese, walnuts and the remaining dill fronds scattered over the top.

[Photo: Colin Campbell for the Guardian]

Seasonal recipe No 7 – Cucumber raita


Serve this as a side dish with curries or simply as a dip. This recipe is from Sarah Raven’s Garden Cookbook.  Without the turmeric and with a bit more garlic and a tablespoon of olive oil, you’ll have Greek tzatziki. And the Turkish cucumber and yoghurt salad cacik is pretty much identical too.

Draining time: 30 minutes
Preparation time: 5 minutes

Serves 4-6

½ cucumber
¼ teaspoon fine salt
200g mild natural yoghurt
small bunch of mint
1 garlic clove, finely chopped
small pinch of ground turmeric or paprika

Grate the cucumber – you don’t need to skin – and put it in a sieve over a bowl. Sprinkle it with the fine salt and leave it to drain for half an hour. Pat the cucumber dry with kitchen paper. Mix with the yoghurt, mint, garlic and just enough water to give you the consistency you want, usually in the region of 100ml. Add a pinch of turmeric for extra flavour and pale yellow colouring or sprinkle paprika over the top.

I didn’t find it necessary to add water! There are many variations on this recipe: Delia Smith slices rather than grates the cucumber and adds a finely chopped spring onion, 2 pinches cayenne pepper and 1 pinch cumin seeds; Madhur Jaffrey doesn’t bother with draining the cucumber and uses 1 pinch roasted cumin seeds. But whichever way you make it, it’s a refreshing and cooling dish.

Click here to see all the recipes that Camel CSA members have recommended so far.

Seasonal recipe No 6 – Tabbouleh (bulgar wheat salad)

Bulgar wheat salad has an earthy taste and uses an abundance of parsley, which features in Camel Community Supported Agriculture’s veg boxes this week.  This well-tried version of tabbouleh comes from Claudia Roden’s classic A Book of Middle Eastern Food.

Soaking time: 30 minutes
Preparation time: about 15 minutes

Serves 6

250g fine bulgar wheat
3 tablespoons finely chopped spring onions
Salt and black pepper
About one and a half teacups finely chopped flat-leaved parsley
3 tablespoons finely chopped fresh mint
4 tablespoons olive oil
4 tablespoons lemon juice
Cooked vine leaves, raw lettuce or tender cabbage leaves (to serve)

Soak the bulgar wheat in water for about half an hour before preparing the salad.  It will expand enormously.  Drain and squeeze out as much moisture as possible with your hands.  Spread out to dry further on a cloth.

Mix the bulgar wheat with the chopped onions, squeezing with your hands to crush the onions so that their juices penetrate the wheat.  Season to taste with salt and pepper.  Add the parsley, mint, olive oil and lemon juice, and mix well.  Taste to see if more salt, pepper or lemon are required.  The salad should be distinctly lemony.

Tabbouleh is traditionally served in individual plates lined with boiled vine leaves, or raw lettuce or cabbage leaves.  People scoop the salad up with more leaves, served in a separate bowl beside it.

Claudia Roden adds: “As with most dishes, the preparation is highly individual.  Quantities of ingredients vary with every family, but parsley is always used abundantly.  This is a great Lebanese favourite.”  More about Claudia Roden.

Compare her relaxed approach to Yotam Ottolenghi, chef/patron at Ottolenghi in London.  He insists there’s a right way and a wrong way to make this refreshing summer salad.  Click here to find out what he claims is the right way to do it.

Click here to see all the recipes that Camel CSA members have recommended so far.

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