Courgette and butter bean fritters 🌱

I have made a very simple little snack! I had high hopes for this and it hasn’t disappointed me.

At this time of year vegetable growers are proudly plucking the last of their crops, giving away gluts of this and that.

Well if you have searched and found this look no further!

This is a very cheap recipe if things are a bit tight, or you are a scrooge.

You will need…..

A tin of butter beans

2 small or one large courgette or a fancy pants one if you so do wish, grate it finely and squeeze excess water off.

Herbs and spices of your choice

(I used ….

fresh coriander

Crushed coriander seeds

Cumin seed

Garam masala


Chick pea flour

And added chilli powder and a chillies finely chopped to half of the mix as my children are not chillie heads yet!

I mushed up the butter beans with a fork and mixed in the rest of the ingredients.

Made into little patties and coated in chick pea flour.

If you have time put them in the fridge.

Shallow fry the fritters for about five minutes. Turning each side.



Big ‘Ole Happy Two Potato and Fennel Gratin

Today’s Abel and Cole delivery came with Fennel in it, so I decided on making a lovely Gratin with layers of Potato and Fennel. I remembered that I had ordered some sweet Potato for another dish. I decided to use it with this instead.

Ready to go into the oven!

It’s too easy to throw cheese on top of everything. I am going to keep mine Vegan and cook this slowly and let the flavours work. I almost wish I had added some mushroom to the Vegan version and infact I might just do that next time.
A photo of little ones ‘cheese on top’ version is below. I had dished his portion up before I took a pic!

What you need…
750 g of Potato sliced into fine circles
1 large Sweet Potato sliced into fine circles
1 onion
4 cloves of garlic chopped
400mls of Soya cream
Grated cheese to sprinkle on top (optional)
Salt and Pepper


What you do……..
Oil the pan so it does not stick
Layer slices of potato and then slices of Fennel and sprinkle some garlic.
Next, a layer of Sweet Potato. And repeat.
Pour soya cream over and season with Salt and Pepper.
Wrap in tin foil and put in the oven on low for 2 hours. Or cook on a high oven for 20 mins and then turn down and serve when everything is cooked through.
We served ours with Vegan sausages and a Green Salad.

Scrumptious Twice Baked Potato

I am constantly thinking what is for Dinner! Today nothing was hitting the spot. Decided that it was getting close to the little ones dinner time and opted for baked Potato.
200 degrees for 2 hours is my sisters motto for baked spuds!
Once they were cooked I scooped out the Potato and added butter to that lovely fluffy Potato. Resist a taste of that…..

I went and pulled out some of my Abel and Cole Veg box happiness. I found Courgette, Spinach, Mushroom, Spring Onion and some Organic Cheese. Chopped it all up and added grated the cheese. Mixed it all together and scooped it back into the shells.
There is something lovely about this process. Back into the oven until golden and serve with a lovely Green salad.

Waiting to go in the oven…….


Lovely comfort food!