• 1 large egg (lightly beaten)
• ¼ c cornflour
• ¼ tsp ground cumin
• 3 cups peeled and grated orange kumara
• 1 c peeled and grated butternut pumpkin
• ½ finely chopped onion
• 100 g crumbled feta

Heat the oven to 180C fanbake.
Combine all the ingredients into a bowl and season with salt and pepper.  Place 2 tbsp oil in a non stick fry pan and cook the fritters in batches until browned.
Place the cooked fritters on an oven tray and cook for a further 10 mins until tender.
To make a tasty dressing, mix together about 200 g of creme fraiche or sour cream with 1 tsp horseradish, some fresh herbs and the zest of half a lemon and a tablespoon of lemon juice.

• Cherry tomatoes (or pieces of larger ones)
• Sprigs of thyme or rosemary
• Olive oil
• Feta Cheese
• Balsamic vinegar

Preheat the oven to 120C. Cut the cherry tomatoes in half and place in a large lined baking tray cut side up. Season with a little sea salt and fresh herbs. Roast in the oven for 2 hours until they are looking a little shrivelled. Cool slightly and gently toss through the balsamic vinegar and chunks of feta.
Excellent as a salad, side dish or with your favourite pasta. ☺