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Ham and Cheese Corn Fritters

ham and cheese corn fritters

Photo courtesy of The Cookery Den


  • 2 tbsp reduced-fat fromage frais
  • 2 extra thin slices good-quality smoked ham (cut in strips)
  • 2 medium tomatoes, chopped
  • A few toasted sesame seeds

For the corn fritters (makes 4):

  • 100g (3½ oz) maize flour
  • 1 fresh egg
  • 1 tbsp olive oil
  • 75ml (3 fl oz) milk or water
  • 70g (2½ oz) canned sweetcorn (without added sugar) drained and rinsed
  • ½ tsp ground caraway seeds or ground fennel seeds
  • Freshly ground black pepper


To prepare the corn fritters, put the flour in a bowl and make a well in the middle. Break the egg into the well and pour in the olive oil. Beating continually, add the milk gradually to give a smooth, thick batter. Stir in the sweetcorn and spices and season with black pepper.

Brush a non-stick frying pan with a little olive oil and pour in a quarter of the mixture. The batter should be thick enough not to run when poured. Brown one side over a medium heat, flip over and brown the other.

Spread the warm fritter with fromage frais. Top with the ham, tomato and the toasted seeds and serve.

Jasmine Fruit Compote (serves 2)

Photo courtesy of The Cookery Den


  • 150ml (5 fl oz) green tea with jasmine
  • 8 organic dried apricots, cut in half
  • 6 dried prunes, cut in half
  • 50ml (2 fl oz) apple juice
  • ½ crisp apple, cored and sliced
  • ½ crisp pear, cored and sliced
  • 2 tbsp reduced-fat fromage frais
  • 2 tbsp live natural low-fat yoghurt


You need to soak the dried fruit the night before you make this recipe, but it’s so quick and easy to do that it won’t feel like a chore. Vary the fresh fruits according to the season (such as raspberries, strawberries or blueberries), and use mint tea if you prefer.

Prepare by making the tea the night before. Allow to cool, add the dried fruit and steep overnight.

When you are ready to eat the compote, strain the tea off the fruit and stir the apple juice into it. Mix the fresh fruit with the soaked fruit in a bowl and pour over the juice. Top with a good dollop of fromage frais and natural yoghurt (mixed together) and a couple of tablespoons of toasted seeds.

Poached Egg on Asparagus and Mushrooms

Photo courtesy of The Cookery Den


  • 50g (2 oz) brown mushrooms
  • 100g (3½ oz) asparagus tips
  • Drizzle olive oil
  • 1 tbsp cider vinegar
  • 2 eggs
  • Pepper


Preheat the oven to 180C/350F/Gas mark 4.

Slice mushrooms diagonally to make large flat slices. Drizzle with olive oil, then bake on a baking tray for 10 minutes. Put asparagus in a saucepan, pour over boiling water and simmer for about a minute. Drain.

Heat a large pan of water and add the vinegar: when boiling add the eggs and cook until the egg whites are set; remove with a slotted spoon.

Lay the asparagus on the mushrooms and top with the poached eggs.

Sliced Ham with Tomatoes and Spinach

Photo courtesy of The Cookery Den


  • 4 cherry tomatoes on the vine
  • A drizzle of olive oil
  • 45g (1½ oz) baby spinach
  • 1 thin slice of ham
  • 1 slice of rye or wholemeal toast


Preheat the oven to 180°C/350°F/Gas mark 4.

Put the tomatoes on a baking tray and drizzle over a little olive oil. Roast for 10 to 15 minutes.

Place the toast on a plate, top with a slice of ham, then the spinach and finish with the roast tomatoes.

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