Sweetcorn & Courgette Fritters
Top with an egg with a runny yolk and a drizzle of chilli dressing
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25 mins
-
Serves 2
1 hour
Serves 2
What you'll need…
- 1 litre double cream
- 1/2 tsp nutmeg
- 1/4 tsp white pepper
- 1/4 tsp salt
- 1/4 tsp mace
- 4 garlic cloves
- 1 red onion
- 1 large tundra cabbage
- 1/2 a bunch of parsley
- 500ml white wine
The method
1
Place cream, crushed garlic, mace, nutmeg, salt, and white pepper into a large pan and put on the lowest heat setting on your hob. Reduce by 1/3, whisking every 10 minutes or so; this will take around an hour to reduce.
2
Slice your red onion and slowly sauté in a separate sauce pan with olive oil.
3
Slice your tundra cabbage, place into a saucepan with red onion, add white wine and slowly cook until soft for around 25 minutes.
4
Drain well, saving your cooked wine for later recipes (it's full of delicious flavour and makes a great start to a stock).
5
Once cream and cabbage has cooled, fold the two mixes together, adding chopped parsley and tasting and seasoning if needed.
6
Bake your creamed cabbage mix in the oven at 170° C for 25 minutes.
7
Serve hot and enjoy as a side or with toasted sourdough.
Recipe from Jake Boyce, Field Kitchen Head Chef
