Prep time:

Cooking time: 15 minutes

Total time:

Serves: 4

2 free-range eggs

4 medium onions, thinly sliced

1 courgette, roughly grated

120g plain flour

1tsp ground coriander

3tsp cumin seeds

1tsp sea salt

3tbsp vegetable oil, plus extra if required*

For the mint raita:

1tbsp chopped mint leaves

2tbsp finely sliced cucumber

150g natural yoghurt

These bhajis are so simple to prepare and may help to use up any courgettes still lurking out there.

The hardest bit in this recipe is the eye-watering process of slicing the onions. These bhajis are so simple to prepare and may help to use up any courgettes still lurking out there.

  1. Mix all the ingredients together in a large mixing bowl. 
  2. Heat the oil in a heavy-based frying pan, then spoon out the mixture carefully into small rounds, cooking 4 at a time. 
  3. As the bhajis crisp, transfer to a baking tray and keep warm. 
  4. Serve with lemon wedges, and cucumber and mint raita (mix 1 tbsp chopped mint leaves, 2 tbsp finely sliced cucumber, and 150g natural yoghurt).

  • words:
  • pictures: David Merewether
  • styling: Lucy Fleming

Rhubarb & pistachio loaf cake

Serves 10Prep time: 10 minutesCooking time: 55 minutes A great way to make the most of rhubarb season – this easy loaf cake pairs beautifully with crushed pistachios and a rosewater syrup. Serve it with a dollop of crème fraîche...

Spring onion, walnut & sundried tomato sourdough

Serves 8-10Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.If using instant yeast: 2 hoursBaking time: 4 minutes Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to...

Rhubarb & pistachio scones

Makes 8-10Prep time: 15 minutesBaking time: 25 minutes Scones are the perfect excuse to get everyone together around the table with a cup of tea. This recipe comes together quickly, resulting in an easy-to-handle dough that you can mould into...