Family meal recipes

Preheat the oven to gas 6, 200°C, fan 180°C.
Bake 8 rashers streaky bacon on a foil-lined baking tray for 12-15 mins, turning halfway.
Reduce the oven to gas 1, 120°C, fan 100°C, leaving the bacon in to keep warm.
Break 350g broccoli into small florets and finely chop stems.
Boil broccoli for 4 mins; remove with a slotted spoon.
Put 300g in a mixing bowl and set the rest aside.
Add 200g frozen peas to the water and simmer for 3 mins; drain.
Add 50g peas to the bowl with the broccoli and set the rest aside with the reserved broccoli.
Cover to keep warm.
Roughly blitz the broccoli and peas in the bowl using a stick blender (or in a food processor).
Mix in 1 egg, 75g plain flour, 50g grated cheese and 1 small crushed garlic clove; season.
Heat the oil in a frying pan over a medium-high heat.
Divide the fritter mix into 8.
Fry in batches. Flatten into 1cm-thick discs in the pan, for 5-6 mins each side until golden.
Transfer to a baking tray and put in the oven to keep warm.
Meanwhile, poach 2 eggs in a pan of simmering water for 3 mins or until cooked to your liking.
Use a slotted spoon to transfer to a plate lined with kitchen paper.
Repeat with the remaining eggs.
Serve 2 fritters each, topped with bacon and egg, and the reserved broccoli and peas alongside.

Broccoli and pea fritters

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