• 2 red peppers, sliced
  • 1 red onion, sliced
  • olive oil
  • 1 clove garlic, crushed
  • 1 red chilli, seeded and diced
  • 200g tin chopped tomatoes
  • 1 tbsp red wine vinegar
  • 1 small cauliflower, cut into florets
  • 1 egg, beaten
  • 80g self-raising flour
  • 100ml semi-skimmed milk
  • a small bunch flat-leaf parsley, chopped
  • to serve (optional) green salad


  • STEP 1

    For the peperonata, gently fry the peppers and onion in 1 tsp olive oil for 20 minutes until soft. Add the garlic and chilli and cook for another 5 minutes. Add the tomatoes and simmer for 10 minutes. Stir in the wine vinegar and season. Leave to cool slightly while you make the fritters.

  • STEP 2

    Blanch the cauliflower for 4 minutes, drain and pat dry with kitchen paper, then roughly chop. Whisk the egg into the flour and add the milk to make a smooth batter. Season well and stir in the cauliflower. Heat 2 tbsp oil in a large frying pan and drop in spoonfuls of batter (it should make about 9 small fritters). Fry for 3 minutes until you see bubbles forming, then flip and cook for another 3 minutes until golden. Drain on kitchen paper. Stir the parsley through the peperonata and serve with fritters and salad if you like.


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