EAT the season

Spiced swede and beetroot fritters with poached egg, crispy honey bacon shards and mint yoghurt dip

SERVES 4

• 400g swede, peeled and diced
• 400g beetroot, peeled and diced
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp ground coriander
• 1½ tsp ground cumin
• 400g tin chickpeas, drained
• 3 tbsp plain flour
• 30g bunch flat-leaf parsley
• 4 medium free-range eggs
• 6 rashers streaky smoked bacon
• 2 tsp runny honey
• Chilli oil to serve (optional)

FOR THE YOGHURT

• 200g Greek yoghurt• 2 tbsp chopped flat-leaf parsley• 2 tbsp chopped mint• 1 lemon, juice