I will always love tinned marrowfat peas as they were instrumental in getting me a MasterChef apron. These fritters showcase the humble tinned marrowfat and are ridiculously easy to make. The marrowfat peas have such a great texture that goes brilliantly with the bacon. These fritters are so versatile; they make a great snack, or side dish, or they can be the main event served with a chunky salad. I use gram flour which is gluten free (it’s ground up chickpeas). It’s available at big supermarkets or online and it’s really tasty and incredibly versatile so well worth trying out.

INGREDIENTS
makes 6 big fritters
210g drained marrowfat peas (tinned not dry)
100g gram flour
1 egg
4 slices of streaky unsmoked bacon
60ml water
1/4 tsp salt
small bunch of mint
olive oil

the dip
sour cream
lemon
mint

• Cut the bacon into small slices (lardons). Put some olive oil into a medium sized frying pan over a medium/high heat. Add the chopped bacon to the pan and cook for 3-5 minutes until it is crispy then use a slotted spoon to transfer the cooked bacon to kitchen roll to drain. Leave the fat in the pan.
• Sift the flour into a mixing bowl then add the egg and whisk then gradually add the water until you have a batter. Add the peas and half of the finely chopped mint then stir to combine.
• Reheat your pan with the bacon fat in it then ladle small amounts of the batter into the pan. Cook in batches if your pan is too small to cook all six.
• Cook the fritters for 2-3 minutes before turning them and cooking for another couple of minutes.
• Put a few tablespoons of sour cream in a dish then grate over some lemon zest and sprinkle with some chopped mint. It’s the perfect dip. Squeeze some lemon juice over the finished fritters and scatter with the rest of the chopped mint then serve.