After transitioning from fashion design to professional cooking in 2017, Chef Pippa creates joyful, restaurant-quality private dining experiences, celebrating seasonal ingredients, creativity, and memorable meals for families and friends.
Put your Pumpkins to good use here with Pippa's perfect recipe for Halloween hosting.
I grew up with parents who are both passionate gardeners and chefs, so when my husband and I moved into our home in Surrey, we knew we wanted to grow as much as possible. This year Angus has grown a variety of squashes for the first time, and they thrived during the heatwaves.
The garden has been overflowing with red and white onions, elephant garlic, a rainbow of tomatoes of all shapes and sizes, cucumbers, colourful Swiss chard and at least one rogue courgette which grew bolt upright.
I love the simple pleasures of walking around the vegetable garden and picking ingredients from our own patch and cooking with them. The taste is just magical and rather special, and it’s what inspired this recipe. I hope you enjoy it as much as we do.
Serves 4 as a main or 6-8 as a starter
INGREDIENTS
Makes 14-16 fritters
2 small seasonal squashes, around 500g once grated - I’ve used one delicata squash and one mini munchkin pumpkin
1 red onion, thinly sliced
50g cavolo nero, thinly sliced
80g self-raising flour or gluten free self-raising flour
3 eggs
25ml milk or plant milk
1 tbsp raw red wine vinegar
2 tsp herbes de Provence
1 tsp fennel seeds, crushed
1 tbsp curry powder
Sea salt and black pepper
Extra virgin olive oil for frying
Chilli and lime dip
2 tbsp coconut yoghurt
1 tbsp sweet chilli sauce
Zest and juice of 1 lime
Tomato salad
A small handful of tomatoes, sliced into quarters or halves
1 tbsp extra virgin olive oil
1 tsp raw red wine vinegar
A pinch of sea salt
Start by deseeding the squashes and grating them, skin on, before transferring to a deep bowl with the thinly sliced red onion and cavolo nero then give it a mix.
Add in your spice and flour mix of herbes de Provence, fennel seeds, curry powder, 1 tsp of sea salt, a few cracks of pepper and your flour of choice before giving it another mix.
In a clean bowl, crack your eggs and whisk until smooth with your milk of choice, raw red wine vinegar and a small pinch of sea salt.
Pour this into the spiced vegetable mix and thoroughly mix it together before leaving it to one side for 30 minutes.
Once the 30 minutes has passed, heat a frying pan on a medium heat with a little extra virgin olive oil.
Once warm, add heaped spoonfuls of the Fritter mix and flatten each one slightly in the pan so the centres cook through. I cook 3-4 at a time, depending on the size of your pan.
ASer 3-5 minutes on one side, flip them and cook the other side. Repeat these steps until all the fritter mix has been used.
Transfer to a tray lined with kitchen paper.
While the fritters cool slightly, mix the dip ingredients together and spoon into a serving dish. Toss the tomatoes with the olive oil, vinegar and salt.
Arrange the fritters alongside a spoonful of the chilli and lime dip and tomato salad and enjoy.
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