Spring pea and basil fritters with fried eggs recipe

Method

1. Preheat the oven to gas 5, 190°C, fan 170°C. Snip the tomato vines into 4 portions and place on a baking tray. Put the asparagus on a separate tray. Drizzle each tray with ½ tbsp olive oil, shaking to coat lightly; season. Roast the tomatoes for 25 mins, adding the tray of asparagus after 10 mins. Remove the trays, set aside and reduce the oven to gas ¼, 110°C, fan 90°C.
2. Meanwhile, in a saucepan, boil the peas for 4 mins, then drain well. Return to the pan and roughly crush with a potato masher. Stir in the chopped basil and spring onions; season with pepper.
3. Mix the flour, baking powder and salt in a mixing bowl. Pour the milk into a jug and whisk in 2 eggs until smooth. Gradually stir the milk mix into the flour mix to make a smooth batter, then stir in the crushed peas.
4. Heat 1 tbsp oil in a large frying pan over a medium heat. Working in batches, add 1 tbsp batter per fritter and cook for 2 mins until golden underneath. Flip and cook for a further 1-2 mins until golden and crisp. Transfer to a plate and keep warm in the oven while you cook the remaining fritters, adding more oil to the pan as needed. The batter should make about 12 fritters.
5. Meanwhile, heat ½ tbsp oil in a second frying pan over a medium heat. Break in 2 eggs, spaced well apart, season and fry for 3 mins or until the whites are just set. Transfer to a plate and keep warm with the fritters; repeat with the remaining oil and eggs.
6. Stack 3 fritters on each plate along with the roasted tomatoes and asparagus. Top with a fried egg and tear over the remaining basil leaves and dill. Serve with lemon wedges to squeeze over, if you like.

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• Freezing and defrosting guidelines

  Freeze the fritters only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.