October Recipes
Carrot & Oregano Fritters
1 large carrot, grated
1 spring onion, sliced
1 tsp sea salt
1 tbsp plain flour
1 tbsp cornflour
1 egg
leaves from 1 oregano sprig, chopped or 1level tsp dried
1–2 tbsp olive oil, plus more if needed
1 garlic clove, halved
Mix the carrot, spring onion and salt together in a bowl. Stir in the plain flour and cornflour, then the egg and finally the oregano.
Heat the oil in a frying pan over a medium heat, then spoon a heaped tablespoons of carrot mix into the pan - it should sizzle, if it doesn't, wait another minute before you start spooning the rest in. Slightly flatten the head to form a round fritter.
Cook over the medium heat for 2 minutes until golden, then turn over and cook until golden brown on both sides. If they aren’t brown enough, keep turning them until they’re brown and crispy. Just at the end, put the garlic clove in to flavour them.
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Any root vegetable, such as parsnip or potato, can be used for this recipe and will last about 4 days in the fridge. Can be frozen for up to 4 months
Salmon with Beetroot & Lentils
2 tbsp olive oil
1 tbsp wholegrain mustard
½ tsp honey
250g pre-cooked green lentils
250g cooked beetroot cut into wedges
2 tbsp crème fraîche
handfull of dill, roughly chopped
1-2 tbsp capers
½ lemon, zested and cut into 2 wedges to serve
2 tbsp pumpkin seeds, toasted
rocket, to serve
Heat oven to 200C/180C fan/gas 6. Mix together 1 tbsp oil, the mustard, honey and some seasoning. Put the salmon fillets on a baking tray and spread the honey and mustard mixture all over. Tip the lentils and beetroot into a casserole dish, toss with the remaining oil and season well. Put both in the oven for 10 mins until the salmon is cooked through.
Stir the crème fraîche, dill, capers and lemon zest through the lentils. Serve alongside the salmon with the pumpkin seeds scattered over and lemon wedges for squeezing and a rocket salad on the side.
Pumpkin Cupcakes
Cake Mixture
140g butter, softened
120g golden caster sugar
2 eggs
1 tsp vanilla extract
140g self-raising flour
2 tbsp ground spice mixture
2-3 tbsp milk
Ground Spice Mixture
3 tbs cinnamon
2 tsp ginger
1 1/2 tsp nutmeg
1 tsp cloves
1 tsp allspice
Icing
100g unsalted butter, softened
100g icing sugar, sieved
½ tbsp spice mixture
200g full-fat soft cheese
milk if needed
Heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with cupcake cases. Beat the butter and sugar together using an electric whisk until the mixture is light and fluffy, scraping down the edges to combine. Gradually beat in the eggs and vanilla.
Fold in the flour and pumpkin spice, followed by the milk and combine until you have a smooth batter. Using a tablespoon, divide the mixture between the cupcake cases, around two-thirds full. Bake for 12-15 mins – they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out onto a wire rack and leave to cool completely.
Beat the butter, icing sugar and pumpkin spice mix together until it turns smooth and pale, about 1-2 mins. Add the soft cheese and whisk for a further 3-4 mins until it thickens – it will turn runny and then thicken up again.
You can either put the icing into a piping bag and pipe it in a circle on top of the cooled cupcakes or spoon it on top of the cupcakes and swirl it with the back of a spoon. Dust with extra pumpkin spice.