Get ready to melt

Waste not

“I first made these fritters because I wanted to use up some leftover veges. You could also use carrots, potatoes and even sweetcorn instead of courgettes.” Morgan McGlynn

Paneer, Potato and Coconut Curry

Every time I cook this flavour-packed curry I think of my amazing dad. He taught me this recipe when I first took an interest in cooking. Serves 4–6

4 tbsp coconut oil3 dried1 tsp mustard seeds10-12 curry leaves2 onions, finely chopped4 tomatoes, finely chopped2 tsp ground coriander1 tsp turmeric powder1 tsp garam masala250g paneer, cubed7-8 potatoes, peeled and cut into bite-sized chunks400ml coconut milk3 tbsp desiccated coconut1 tsp red chilli powder100g frozen peashandful of fresh coriander leavessalt