Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. We very rarely get nervous when we cook for guests — we do it for a living, after all. Yet there is one ...

Zucchini fritters aren’t a dish I’m ever inclined to make. They take the watery, bland summer staple to an all-time low, shredding the squash to oblivion and weighing it down with a stodgy mix of ...

These healthy and yummy zucchini fritters are soft on the inside with a delicious crispy exterior. Loaded with grated ...

Back in the mists of time, in 1999, I appeared on the cooking show Ready, Steady, Cook. When I went for an audition for the programme I was presented with five ingredients and given 20 minutes to cook ...

These fritters are light and fluffy and are perfect for breakfast, lunch or dinner. Courgette and Feta Fritters At forkful, we love when weekends provide us with the time to indulge in a bit of baking ...

These fritters will be amazing if they're made with shredded zucchini or summer squash. Easy to prepare, they're a tasty ...

You could also use carrots or grated pumpkin in this versatile dish. Photo / Babiche Martens These fritters are a winner for lunch or dinner. Courgettes, carrots or grated pumpkin work well in them.

Squeezing the water from the courgettes will ensure your fritters aren’t soggy. You’ll be amazed at the amount you’ll get from them. These are also delicious the next day with a side salad. Into a ...

Courgette fritters are an easy, cheap and quick vegetarian lunch or dinner. This recipe uses peas and cumin, but you can use whatever vegetables and spices you have. Each serving provides 283 kcal, 15 ...

Tomatoes are summer’s glamour crop, round, red and ripe. But though zucchini will never get as many magazine covers, real cooks know you can’t beat it for versatility. If you’ve got a perfectly ...