Beetroot and Chickpea Fritters

Beetroot and Chickpea Fritters – #burgers by any other name! A veggie #burger, no less!

Love Food! Food, Fun & Friends


Beetroot used to be such a maligned vegetable, as some of us remember from the overuse of it in school dinners,  but here it provides the basis of a family meal which cost pennies to produce.

Dawn: It was quite labour intensive, especially as the beetroot is always messy to prepare.

Andrew: Yes, even with a food processor, you have a lot of washing up, but the end product is quite amazing. 


150g beetroot- raw, and peeled

2 tbsp olive oil

One can (400g) of chickpeas or the equivalent weight of dried chickpeas, soaked overnight and cooked thoroughly

Salt and pepper to season

More olive oil to cook


  • Either grate the beetroot using the course side of a grater or use the grater setting on your food rocessor.

Dawn: We suggest you use rubber gloves and wear an apron. Beetroot juice will stain your clothes and your skin.

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Pork and Sage Burgers with Samphire and Chestnut Mushrooms

Another tasty #burger #recipe – Pork and Sage Burgers with Samphire and Chestnut Mushrooms #internationalburgerday

Love Food! Food, Fun & Friends

A delicious and easy-to-follow burger recipe which you know exactly what ingredients are in them. Try this and review on this blog, please.

20140517_132439Dawn: Samphire? What’s that?

Andrew: I’ve seen it on the cookery programmes on the TV. It grows on the coast, in salt marshes. I found a box for a pound and thought I would give it a go.

Dawn: I can see it there, poking out from beneath your salad. 

Andrew: The first homegrown leaves of the year no less!


Serves 4

500g pork mince

A handful of sage leaves, finely chopped

8 chestnut mushroom, finely sliced

100g samphire

Salad leaves of your choice

Salt and black pepper for seasoning

Olive oil to fry


  • Place the pork mince in a bowl, add the chopped sage, salt and pepper, and mix will with your hands.
  • Some people use an egg for binding, but this wasn’t necessary here.

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How to Make Yorkshire Puddings

Oh…that quintessential English delight…Yorkshire pudding!



It’s said to have it’s origins from a very humble beginning…cooks of the North of England used to collect the fat from roasting joints of meat and used this fat to cook a batter in with the resultant pudding becoming known as “Dripping Pudding”. The first recorded name of “Yorkshire Pudding”, however, using a similar cooking method was found in 1747 in a publication called ‘The Art of Cookery Made Plain and Simple’ by Hannah Glasse.


Serves 4

2 tsps of cooking oil

75g of plain flour

1 egg

200ml of milk

Pinch of salt


  • Preheat the oven to gas mark 6, 200°C electric.
  • Using a 4 portions Yorkshire pudding tray, put 1/2 tsp of cooking oil into each and place in the oven. Allow the oil to heat up and watch for a heat haze to come off it; this will take approximately 10 minutes depending upon your cooker.

Dawn: This heat haze resembles a faint bluey-looking, almost steam-like mist rising from the cooking oil.

  • Meanwhile, make the batter. Sift the flour and salt into a bowl. Make a well in the centre and crack the egg into this well along with the milk. Beat with a hand whisk until smooth.
  • Pour the batter carefully and in equal amounts into each Yorkshire pudding hole.

Dawn: The skill of making great Yorkshire puddings is to ensure the fat is hot enough before adding the batter mixture. My best tip to ensure you make buoyant, bouncy beauties is to leave the pudding tray in the oven right up until the very moment you are ready to add the batter. The success of a Yorkshire pudding is very much in the cooking oil being hot enough to help the batter rise.

  • Place the pudding tray back in the hot oven and cook for a 20-25 minutes or until theYorkshire puddings have risen, looking all puffed-up and golden in colour.
  • Serve with lots of vegetables and onion gravy, the recipe for which is here: Bangers and Mash with Onion Gravy.

Dawn: Hannah Glasse re-invented and renamed the original “Dripping Pudding” which had been made in England for many centuries previously and which was a far flatter looking dish than what we have become accustomed to nowadays with its fluffy and light appearance. 

Used very much as a staple addition to our all-time-favourite meal, the classic Sunday roast dinner, in some cases the Yorkshire pudding was and still is eaten as a seperate course prior to the main course and mainly in parts of Yorkshire today. Served with the juicy gravy made from the remainder of the roast meat fat, this is still is a tasty first course today. In days gone by, in less well-off households, the Yorkshire pudding was the only food served as it was inexpensive to make and served to fill its diners at very little cost. 

For a variation on this great British classic recipe, why not try Toad in the Hole?

For many more recipes from the Cooking Dynamo, take a mooch through this food blog – – and also follow the Twitter feed for lively banter, tips and updates @Love_Food_UK.