• 1 c grated zucchini
• 2 large eggs
• ½ self-raising flour
• 1 cup of diced ham
• 1 small onion, finely chopped
• A handful of fresh chives or parsley
• Freshly ground black pepper and salt to taste
• Oil for frying

Mix the eggs and flour in a bowl until smooth and then add in all the remaining ingredients. Heat the oil in a pan and drop spoonfuls of the mixture into the pan and fry until golden on both sides.

These are ideal for breakfast, brunch or picnics. You could also make mini ones and serve them as a party snack with a slice of brie and some relish or onion jam.

Have a great long weekend. We will be closed on Sunday for Anzac day and open on Monday. It would be great to see you if you fancy a visit to Ashburton or need to pop in for a reel of thread or a new sewing machine!

• 1/4 c Olive Oil
• 10 chicken drumsticks
• 1 large red onion
• 1 large green capsicum
• 3 tsp paprika
• 400 g tin of diced tomatoes
• 1 ¼ c Arborio rice
• ½ t ground saffron

Brown the chicken in batches in a large deep pan on a high heat using 2 tbsp of the olive oil. Remove the chicken from the pan.

Reduce the heat and add in the onion and half of the green capsicum (diced) for about 5 minutes and then add in the paprika. Stir in the tomatoes and cook gently until the sauce thickens.

Stir in 3 ½ cups of boiling water, the rice, saffron and season to taste. Return the chicken to the pan and then simmer gently until all the water is absorbed and the chicken is tender. Garnish with strips of the remaining capsicum.