Goat's Cheese Fritters

Put the gram flour in a mixing bowl and pour in the water (amount specified in the ingredient list). Combine well with a whisk (or fork). Add the onion marmalade, spring onion, goat's cheese and parsley. Season with a good pinch of salt and a grind of black pepper. TIP: The mixture should be the consistency of single cream.

Put a frying pan on medium-high heat (no oil). When hot, lay the courgette in the pan. Season with a pinch of salt and a grind of black pepper. Cook for 3-4 mins on each side until charred, then remove to a plate and cover with foil to keep warm. TIP: Cook the courgette in batches so it chars properly, rather than steams.

Pop the (now empty) frying pan back on medium heat and add a good drizzle of oil. Once hot, spoon in well-spaced, heaped tablespoons of the batter (we made three fritters each). Cook for 5 mins. Then turn carefully and cook for 2-3 mins on the other side. TIP: Watch out for spitting oil, but add a little more if the pan gets dry. Once cooked, remove the fritters to a plate covered in kitchen paper (to soak up the oil).

Keep an eye on the fritters, but whilst they're cooking squeeze the lemon juice into a mixing bowl. Whisk in the mustard and olive oil (amount specified in the ingredient list). Add the baby leaves and warm courgettes. Toss together.