Redcurrant Glazed Cheesy Bubble and Squeak Fritters

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

Once hot, add the potato and carrot, season with salt and pepper, then stir-fry until softened, 4-5 mins.

When the carrot and potato have softened, transfer to a large bowl - keep the pan, you'll use it again.

Add the flour, salt, egg (see pantry for all three amounts), Dijon mustard, half the cheese and half the chives to the bowl of grated veg. Mix together well. 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 hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten slightly with the back of your 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.

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.

Once the fritters are cooked, transfer to a lined baking tray.

When you're halfway through frying the fritters, add the broccoli to the oven and roast on the middle shelf until tender and crispy, 10-12 mins.

Sprinkle the remaining cheese over the cooked fritters and transfer to the top shelf of your oven to bake until the cheese has melted, 3-4 mins.

Wipe out the (now empty) fritter frying pan. While the broccoli roasts, return the pan to medium-high heat with a drizzle of oil.

When hot, add the cabbage and cranberries. Stir-fry for 2 mins.

Season with salt and pepper, then add a splash of water. Mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.

Once the cabbage is cooked, remove from the heat. Stir through the butter and remaining chives.