Courgette Fritters With Roasted Mushrooms & Tomatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your cherry tomatoes in half

Strip your thyme leaves from their stems and discard the stems

Tip: Hold the top of the thyme sprigs firmly and slide your fingers down their lengths to easily remove the leaves

Add the halved tomatoes and flat white mushrooms to a baking tray (or two!) and top everything with your thyme leaves and a drizzle of olive oil

Put the tray[s] in the oven for 10-15 min or until softened – these are your thyme-roasted mushrooms & tomatoes

While the mushrooms and tomatoes are in the oven, top, tail then grate your courgette[s]

Trim, then slice your spring onion[s] finely

Add the grated courgette to the middle of a clean tea towel (or kitchen paper) and bring the four corners together to form a ball, twist the ball and squeeze out as much of the liquid as you can

Add the grated courgette to a bowl with most of the sliced spring onion (save a little for garnish!), your grated Italian hard cheese, cornflour and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour

Crack in 1/3 of your eggs, season with a pinch of salt and pepper and give everything a good mix up – this is your fritter mixture

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, spoon the fritter mixture into the pan, roughly divided into 2 per person and cook for 3 min on each side or until golden and cooked through (save the pan for the next step!) – these are your cheesy courgette fritters

Transfer the cheesy courgette fritters to an oven-proof dish and put them in the oven to keep warm

Return the reserved pan to a medium-low heat with a drizzle of vegetable oil

Once hot, crack the remaining eggs into the pan

Cover with a lid and cook for 2-3 min or until done to your liking

Tip: Give your eggs a little shake before you crack for perfectly centred yolks!