Hunt and gather

Plan a special outdoor lunch with your nearest and dearest this Easter and celebrate the last of the summer harvest amid the glorious golden hues of autumn.

Carrot, parsnip & cannellini bean fritters

Ready in 35 minutes | Makes 20-24 | DF | GF

Spring bunnies and new chicks are more of a Northern Hemisphere thing. Here in Aotearoa, we’re all about baby carrots, cardigans and stone-fruit puds for Easter

1 tin cannellini beans (about 400g), drained
1 medium carrot, grated
1 medium parsnip, grated
1 spring onion (or ½ onion), finely chopped
2 Tbsp roughly shredded coriander (see tip)
1 Tbsp chopped basil (see tip)
3 eggs, separated
1 tsp ground cumin, plus extra to serve
2 Tbsp rice flour
Oil, for frying
Sour cream and finely chopped chives, or chutney, to serve (omit sour cream for dairy free)
Edible flowers, to serve (optional)

Place drained cannellini beans in a small bowl. Using a potato masher or fork, roughly mash until about two-thirds of the beans are broken up while