Santorini-Style Tomato Fritters With Herby Fries

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

Chop your potatoes (skins on) into fries, then add to a baking tray (or two!) with a drizzle of olive oil, half your dried oregano, half your ground paprika (save the rest for later!) and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until the fries are golden and crisp – these are your herby fries

While the fries are in the oven, chop your cherry tomatoes into quarters

Peel and finely slice your red onion[s]

Peel and finely chop (or grate) your garlic

Strip your mint leaves from their stems and chop them finely, discard the stems

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

Chop your parsley finely, including the stalks

Crumble your Greek cheese into small pieces

Add the chopped cherry tomatoes to a bowl with the sliced onion, chopped herbs, red wine vinegar, a drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up – this is your Santorini-style tomato salad

Add your egg[s] to a separate bowl and beat together with a fork

Add half the Santorini-style tomato salad (save the rest for later!) to the bowl with the remaining dried oregano, chilli flakes (can't handle the heat? Go easy!), remaining ground paprika, chopped garlic, crumbled Greek cheese and a very generous pinch of salt and sugar

Add your cornflour with 2 tbsp [3 tbsp] [4 tbsp] flour to the bowl and mix until fully combined – this is your fritter mixture

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 tbsp] [4 tbsp] olive oil over a medium-high heat

Once the pan is hot, spoon the fritter mixture into the pan, roughly divided into 2 per person and cook for 4-5 min on one side or until golden

Carefully flip and cook for 4-5 min on the other side or until golden and cooked through – these are your Santorini-style tomato fritters

Meanwhile, wash your lettuce, then pat it dry with kitchen paper and tear into rough, bite-sized pieces

Add the torn lettuce to the bowl with the remaining Santorini-style tomato salad and toss together – this is your tomato salad