Use it to make...

Cauliflower & squash fritters with mint & feta dip n Serves 4 n Prep 15 mins n Cook 15 mins

100g gram flour

1 tsp turmeric

1 tsp ground cumin

1 batch roast cauliflower & squash base small bunch coriander, finely chopped

(optional) oil, for frying

150g natural yogurt

1 garlic clove, crushed

75g vegetarian feta, mashed

2 tbsp finely chopped mint salad and pitta breads, to serve

1 Put the flour in a bowl and slowly stir in 125-150ml water to make a batter the consistency of double cream. Add the turmeric and cumin, then season. Break up the cauliflower & squash base and mix it into the batter, then add the coriander, if using.

2 Heat a little oil in a pan. Drop in 2 heaped tbsps of the squash mix, spacing them well apart. Fry the fritters until dark golden, about 2-3 mins each side. Remove and keep warm while you repeat with the remaining batter.

3 Mix the yogurt with the garlic, feta and mint. Serve the fritters with the mint & feta dip, a salad and some pitta breads.

PER SERVING 358 kcals, fat 19g, saturates 4g, carbs 28g, sugars 10g, fibre 7g, protein 10g, salt 0.5g