Cheese, Onion and Mustard Fritters

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried rosemary, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion and fry for 2 mins.

Add the leek and season with salt and pepper. Fry, stirring occasionally, until both veg are softened, 4-5 mins.

Once softened, transfer to another medium bowl - keep the pan, you'll use it again.

Add the mustard, onion marmalade, flour, salt and egg (see pantry for all three amounts) to the bowl of onion and leek.

Season with salt and pepper, then mix well.

Crumble in the Greek style salad cheese and mix again until combined. TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour. 

Return the frying pan to medium-high heat with enough oil to coat the bottom.

Once the oil is hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten slightly with the back of the spoon, then fry until golden and cooked through, 3-4 mins each side. TIP: Don't flip them too early, they need time to set.

Once cooked, transfer to a plate lined with kitchen paper.

Keep cooking in batches until all the mixture is used up - you should get 3-4 fritters per person. TIP: Add extra oil in between batches if needed.