Name: Leek fritters
Total time: 30 min
Yield: Serves 4-6
Ingredients: 2 tbsp unsalted butter, plus a knob; 2 leeks, washed, halved lengthways and thinly sliced; 3 eggs; 200g self-raising flour; 100g mature cheddar, grated; 1 tbsp wholegrain mustard; 75ml whole milk; 1 shallot, finely chopped; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 2 tbsp extra-virgin olive oil; 90g watercress; a small bunch flat-leaf parsley, leaves torn

A blue plate topped with two golden fritters, green leaves and a fork

2 tbsp unsalted butter
plus a knob
2 leeks
washed, halved lengthways and thinly sliced
3 eggs
200g self-raising flour
100g mature cheddar
grated
1 tbsp wholegrain mustard
75ml whole milk

SALAD

1 shallot
finely chopped
2 tbsp red wine vinegar
1 tsp Dijon mustard
2 tbsp extra-virgin olive oil
90g watercress
a small bunch flat-leaf parsley
leaves torn

Method

step 1
Heat the butter in a non-stick frying pan over a low-medium heat and gently fry the leeks with a pinch of salt for 10 minutes until softened. Tip into a large bowl and cool. Whisk in the eggs, flour, cheddar, mustard and plenty of seasoning, then gradually stir in the milk until you have a thick batter.
step 2
To make the salad, whisk together the shallot, vinegar, mustard, oil and a little seasoning in a separate bowl.
step 3
Heat a knob of butter in a non-stick frying pan and drop in 2-3 heaped tbsp of batter. Cook for 2-3 minutes or until golden, then flip and repeat. Put the cooked fritters on a baking tray and keep warm in a low oven while you cook the rest (you should get about 12).
step 4
Add the watercress and parsley to the dressing just before serving, and toss well. Divide the leek fritters between plates and serve alongside the salad.