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The Recipes

Cauliflower, courgette and cheese fritters


  • 1 cauliflower finely chopped
  • 2 courgettes grated
  • 100g Pilgrims choice Mature cheddar
  • 3 eggs beaten
  • 100g plain flour
  • 1 lemon cut into 4 wedges to serve
  • A hanks of chopped parsley
  • Vegetable oil for frying
  • Salt and pepper

For the relish

  • 1 tbsp vegetable oil
  • 1 onion finely chopped
  • 2 red peppers chopped
  • 1 garlic clove finely chopped
  • 1 red chilli finely chopped
  • 8 tomatoes roughly chopped
  • 1 tbsp sultanas
  • 50g light brown sugar
  • 50ml white wine vinegar



  1. For the relish, soften the onion, peppers, ginger, garlic and chilli in the oil in a large saucepan.
  2. Once softened, tomatoes, sugar and vinegar.
  3. Cover and simmer for 30 mins.
  4. Turn off the heat and stir in the sultanas. This relish will keep in the fridge for up to 5 days

For the fritters

  1. Put the flour into a large bowl with plenty of seasoning and gradually whisk in the eggs to make a smooth batter.
  2. Stir in the cheese, lemon zest and some of the parsley, then stir in all of the cauliflower and the courgette.
  3. Pop your oven on low so you can keep the fritters warm while you cook in batches.
  4. Warm the vegetable oil in the pan, then spoon on some mixture to make roughly 10-12cm round fritters.
  5. Fry for 3-5 mins until golden underneath and the batter just looks set on the top, then using a fish slice flip the fritters over and press down with the back of the slice to squash any big cauliflower bits and flatten the bottoms a bit.
  6. Cook again for 3-5 mins until golden, then transfer to a parchment-lined tray and keep warm in the oven while you cook the rest.
  7. Serve the warm fritters on a large plate with the pepper relish(warm or cold-your choice)and the lemon wedges and sprinkle over the rest of the parsley.