Name: Chilli broad bean fritters with homemade labneh
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 450g pot goat's milk yogurt -; sunflower or vegetable oil , for frying -; plain flour , for dusting -; 600g broad beans (or 1.25kg in their pods), skinned (see 'tip' for how to prepare) -; small bunch mint , roughly chopped -; small bunch parsley , roughly chopped -; small bunch dill , roughly chopped -; 1 tbsp self-raising flour , plus a little for dusting -; 1 red chilli (deseeded if you don’t like it too hot), roughly chopped -; zest 1 lemon -; 2 small garlic cloves -; 1 tsp ground cumin -; 1 tsp ground coriander -; ½ tsp ground allspice -; ½ tsp sumac -; 200g broad beans (or 450g in their pods), skinned (see 'tip' for how to prepare) -; 100g peas , defrosted if frozen, blanched if fresh -; juice 1 lemon -; 2 tbsp extra virgin olive oil , plus extra to serve -; handful pea shoots -; ½ red chilli , deseeded and finely sliced -; 1-2 radishes , finely sliced -

Ingredients for - Chilli broad bean fritters with homemade labneh

1. 450g pot goat's milk yogurt

2. sunflower or vegetable oil , for frying

3. plain flour , for dusting

4. 600g broad beans (or 1.25kg in their pods), skinned (see 'tip' for how to prepare)

5. small bunch mint , roughly chopped

6. small bunch parsley , roughly chopped

7. small bunch dill , roughly chopped

8. 1 tbsp self-raising flour , plus a little for dusting

9. 1 red chilli (deseeded if you don’t like it too hot), roughly chopped

10. zest 1 lemon

11. 2 small garlic cloves

12. 1 tsp ground cumin

13. 1 tsp ground coriander

14. ½ tsp ground allspice

15. ½ tsp sumac

16. 200g broad beans (or 450g in their pods), skinned (see 'tip' for how to prepare)

17. 100g peas , defrosted if frozen, blanched if fresh

18. juice 1 lemon

19. 2 tbsp extra virgin olive oil , plus extra to serve

20. handful pea shoots

21. ½ red chilli , deseeded and finely sliced

22. 1-2 radishes , finely sliced

How to cook deliciously - Chilli broad bean fritters with homemade labneh

1 . Stage

Make the labneh 1-2 days ahead – the earlier you make it, the richer it will be. Season the yogurt with a good pinch of salt. Line a sieve with a large piece of clean muslin or a J-cloth, suspended over a bowl. Tip the yogurt into the sieve, pull the sides of the muslin up to encase the yogurt, twist and tie with a piece of string. Strain in the fridge for 1-2 days. The liquid from the yogurt (called whey) will drip into the bowl, leaving you with a thick, spreadable yogurt called labneh – see below for using up the whey.

2 . Stage

To make the fritters, put the ingredients in a food processor, season and blend until smooth. Using 2 dessertspoons, scoop and shape the mixture into 16 quenelle shapes – or roll with floured hands. Place on a plate and chill for at least 1 hr, or cover loosely with cling film and chill for 24 hrs.

3 . Stage

When you’re ready to serve, heat at least 6cm oil in a wide, deep pan and turn the oven to a low heat, ready to keep the fritters warm. The oil is ready when a piece of bread dropped into the oil sizzles and turns brown within 30-40 secs (if the oil is too cool, the fritters will fall apart). Dust the fritters with a little flour and roll around the plate to coat the outside. Carefully lower 4-6 into the pan at a time and cook in batches, for 5-6 mins, until deep golden brown. Drain on a plate lined with kitchen paper and sprinkle with salt. Put the fritters in the oven while you cook the next batch.

4 . Stage

While the fritters cook, mix the broad beans, peas, lemon juice, olive oil and some seasoning for the salad. To serve, spread a little labneh across the middle of each plate. Add 4 fritters, and spoon a little of the salad around. Top with a few pea shoots, a sprinkling of chilli, a few slices of radish and a drizzle of olive oil.