Ingredients

2 red peppers, cut in to thick strips

2 plum toms, quartered

1 aubergine, cut in to bite size chunks

2 red onions, cut into thin rings

6 spring onions

For the dressing

3 cloves garlic

zest and juice 1 lemon

60ml extra virgin olive oil

150g tomatoes

50ml red wine vinegar

torn basil, and mint

For the fritters

70g flour

100g polenta

5g sea salt

5g baking powder

5g bicarbonate of soda

5g sugar

15g ground coriander

350g yoghurt

30g extra virgin olive oil

60ml water

1 egg

2 cloves garlic

2 finely chopped spring onions

150g finely sliced shitakes mushrooms

200g crumbled feta

handful basil

Method

1. To prepare the vegetables, roast peppers, tomatoes and aubergine until blackened.

2. Oil and char the onions.

3. Add the roasted veg to the onions.

4. Blend the tomatoes, pass through a sieve, then blend again with the rest of the ingredients.

5. To make the fritters, first mix the dry ingredients together.

6. In a separate bowl, mix the wet ingredients, then add to the dry. Leave to chill for 10 minutes.

7. Quenelle fritters and deep fry for 4-5 minutes, drain and serve with the veg, spoon over the dressing.

If you make this, any other recipe from the show, send us a picture to sundaybrunch@channel4.com