Curried courgette fritters with basmati, raita, sweet mango pickle, tomato and coriander salad

Grate the courgettes, then sprinkle with a little salt. Allow to sit for 15 minutes in a colander.

This removes some of the water from them, so your fritters will be nice and crispy.

Wash the rice under cold running water until the water runs clear.

In a small pot, add the rice with one and a half times the amount of water and a pinch of salt.

Bring to a boil, stir, then cover and reduce heat to very low. Cook for 12 minutes, or until the water has been absorbed.

Turn the element off, and let it sit on there for 5 minutes.

To prepare the raita, dice the cucumber into 1 cm cubes by cutting the cucumber in half, then cut the half into quarters lengthwise. Next, remove the core and discard (or eat it with a little salt as a chef’s snack), then dice the remaining cucumber.

Mix with yoghurt and a pinch of salt. Finely chop the mint leaves and mix into raita. Taste and season, if needed, then set aside.

Press the courgettes with both hands to release the excess water.

Add the flour mix to the courgettes.

Mix one quarter at a time until the mixture comes together and is still moist.

How much flour you need to add to the batter will depend on how much water you removed from the courgettes (so you may have some flour leftover).

Taste the mixture to see if it needs to be seasoned.

In a heavy-bottomed pan, heat a good splash of oil. Form the courgette mixture into golf ball-sized pieces, then flatten each one and fry for 4 to 6 minutes, flipping halfway through.

Dice the tomatoes and dress with a splash of red wine vinegar, olive oil and salt.

Serve the rice topped with fritters and salad with mango chutney on the side.