Courgette sweetcorn fritters with chilli tomato sauce are just delicious. If you’ve not made sweetcorn fritters before, or if you’ve not tried them with courgette, I urge you to give them a go. They are full of goodness, easy to prepare and make for a nice brunch, lunch or light supper. We enjoyed them last night with the hot tomato sauce and an avocado lettuce salad.
As promised for this month of Veganuary, I’m trying to up the number of vegan meals I eat. This has been massively helped by the acquisition of two recently published vegan recipe books authored by talented fellow food bloggers. You’ll find reviews of the books below along with a recipe for veggie chilli which has been rather heavily adapted from one of them. Twas ever thus …
The first time I remember eating Mexican food was in that well-known Hispanic enclave, Loughborough, when I was a student many years ago. In those days, even tortilla chips were hard to get hold of and I felt quite hip eating such an unusual cuisine. I fell in love with the vibrant punchy flavours and have never looked back. These corn spinach polenta triangles may not be authentic Mexican cuisine, but they are certainly inspired by it.
Growing up in a Cornish cottage, just outside of the village, the importance of having a well stocked larder was something drummed into me from an early age. Canned food, with its long shelf life, was ideal and I don’t ever remember a time when there wasn’t a cupboard full of tinned tomatoes. It was my job, when new ones were bought, to bring the oldest to the front and put the newest to the back to ensure the tins never passed their use by date. Tinned tomatoes have played an important role as one of my larder staples ever since, along with canned beans and coconut milk. And where would I be without a handy tin of baked beans to put in my Granny’s Shepherd’s Pie?