Needed to use up a bunch of spring onions this evening, so decided to chuck them in some chickpea fritters. Not sure I’ve ever eaten a chickpea that wasn’t hummus.

1) Peel and chop a sweet potato, drizzle with olive oil, pepper, paprika and chilli flakes. Oven for 40 mins on 190 degrees C. Old faithful accompaniment to any meal!

2) Chop spring onions and place in a mixing bowl.

3) Add spinach to a pan of boiling water then transfer to cold. Squeeze out all the excess water and place in the mixing bowl with the spring onions.

4) in a food processor add: 1 tin of chickpeas (rinsed), 2 tbsp of milk, 1 tsp of baking powder, 2 tbsp plain flour, 2 eggs. Whizz until it becomes a batter.

5) Add the batter to the mixing bowl and stir in the spinach and spring onions.

6) By this point the sweet potato should have been in for 15 min. Add the cod, rubbed with paprika, in a tin foil bag to a baking tray for the last 25 mins.

7) Heat some sunflower oil in a big pan and spoon in the batter. It looks weird and you’ll think surely it won’t stick but it does, they go like pancakes.

8) Serve the chickpea fritters with feta cheese. It makes the dish!