Rhubarb Crumble

You will need

• 200g plain flour
• pinch of salt
• 150g unsalted butter
• 200g soft brown sugar
• 500g rhubarb sliced
• One tablespoon of strawberry jam

I like to start off by poaching the rhubarb for 5 minutes in one cup of caster sugar and enough water to cover the rhubarb but this is optional.
Put the flour and salt in a bowl , Add the butter and rub with the fingertips until the mixture resembles breadcrumbs. Stir in 150g of the sugar.
Mix together the rhubarb, the remaining sugar and one tablespoon of strawberry jam.
Tip into a buttered dish.
Sprinkle over the topping and cook in a preheated oven at 200 for about 25 minutes or until golden brown and bubbling.
Serve hot

Spicy Pitta Crisps

You will need

• Four pitta breads cut into wedges
• Two tablespoons of cumin seeds
• One red chilli, deseeded and finely chopped
• Some chopped coriander for garnish
• Half a teaspoon of salt
• 1/4 teaspoon of freshly cracked black pepper

Cut the pitta breads into wedges and put on a baking tray, season with salt , pepper and drizzle with a little olive oil.
Bake for 5 minutes or until crisp be careful as these burn easily!
In a dry hot frying pan add two tablespoons of cumin seeds and toast for 30 to 40 seconds.
Then crush in a pestal and mortar until a fine powder , or depending on the texture you prefer.
When the pitta breads are crisp, Season with the ground cumin and slice one red chilli and scatter on top with some freshly chopped coriander, Serve with hummus and various dips.

Spiced Courgette Fritters with Mint Yogurt Dipping Sauce

You will need:

• Two medium sized courgettes ,Grated
• Four spring onions, Thinly sliced
• One clove of garlic , Finely minced
• One red chilli, Deseeded and finely chopped
• One teaspoon of freshly cracked black pepper
• Half a teaspoon of cumin powder
• Half a teaspoon of paprika powder
• One egg , Beaten
• Three tablespoons of plain flower
• Two mint leaves
• Three tablespoons of natural yogurt
• A small handful of fresh parsley

Grate two medium sized courgettes on a box grater.
Put your grated courgette, thinly sliced spring onions, chopped red chilli, minced garlic ,spices and seasoning into a large bowl and mix well.
When combined , Beat one large egg in a separate bowl and add to the mix along side with three tablespoons of plain flour.
Form small patties you should get about 10 out of this mix.
Heat a large frying pan with two tablespoons of vegetable oil.
Fry the courgette fritters for 2 to 3 minutes a side until , golden and crispy.
Drain on kitchen paper.
To make the dipping sauce, Simply chop two mint leaves and a small handful of fresh parsley ,season with some pepper and add two three tablespoons of natural yogurt.
The flowers on the plate are edible by the way so you can eat them!