Fritters are amazing, and almost every culture in the world has a fritter of some type, either sweet or savoury. They also vary from being deep-fried to shallow-fried, the latter being almost feather-like and flaky. Vegetable fritters are among my favourite dishes; there are so many variations that highlight the vegetables' flavours. This is a simple and lovely fritter. The carrot is still chewy and crisp, I love that, and the cilantro adds a herby nuance to the dish. Nigel S

Brussels sprouts are one of those vegetables that folks either love or hate. I personally think it comes down to how the vegetables are cooked. Like all brassicas, this vegetable is very polarising. The first time I had a Brussels sprout, I hated it; it was boiled and mushy. I have since learned to love them, roasted or raw in salads. This is a simple recipe: the Brussels sprouts are flash-seared in a pan until charred and scented with caraway seeds, and a slow, subtle heat f

Summertime is about crumbles and baked fruit desserts. I love the rich, sweet, and delicious flavours of fruit in peak season. Crumble...