This easy-to-make Jamie Oliver recipe is well appreciated by the vegetarian in our family, and it’s a good way to make vegetables appealing to children.

You can either use fresh broad beans now or freeze some down to make the dish in the winter. I substituted cheddar for pecorino cheese and found it was just as good. It goes well with bacon, for the non-vegetarians.

Be careful not to over mix the batter otherwise it can become tough.

For a refreshing alternative to the Italian salsa, try serving the fritters with spicy Trinidadian mango chow.

Serves 2.

1. Put the frozen peas and broad beans into a heatproof bowl and pour over boiling water. Wait 30 seconds, then drain in a sieve. Peel (double-pod) the broad beans. Set aside.
2. For the batter: In a mixing bowl, whisk the egg, milk, baking powder, flour, salt and pepper until well combined.
3. Combine the drained peas and beans, together with the pecorino, into the batter. Mix well.
4. Heat a tablespoon of olive oil in a large non-stick frypan over medium heat. Cook fritters in batches by adding 2 tablespoons of the batter to the frypan. Don’t let the fritters touch each other. Cook fritters for about 2 minutes on each side, or until golden. Transfer to a plate when cooked.
5. For tomato salad: Roughly chop the tomatoes and combine with the olives and thyme.
6. To serve, place some salad leaves on a plate and top with the fritters and tomato salad.

I found this recipe on the Jamie Oliver app.