At the Devilled Egg, we advocate seasonal and local produce. It is not just because we have so many amazing and passionate producers around, it just makes sense to shop, cook and eat that way. The ingredients did not have to travel very far and so we are protecting the environment, but they will also be cheaper. When you eat seasonally (from your local greengrocers, farmers markets, etc.), you are also eliminating any chance of chemicals being added to your food in order for it to either be grown forcibly or to be preserved and hidden in a storage area to supply demand at a later stage.

(serves 2 as a main or 4 as a starter)

2 corns on the cob

150g courgette, grated

2 eggs, beaten

130g plain flour (or make this gluten free by using gram flour)

1/2 teaspoon curry powder

2 tbl chopped fresh coriander

White and brown meat fro 1 small crab

salt and pepper

Tomato and chilli sauce

2 large tomatoes, chopped

1 red pepper, chopped

1 small red onion, finely chopped

2 cloves of garlic, finely chopped

1 small red chilli (or to taste), finely chopped

1 tbl capers

1 tsp balsamic vinegar

1 tsp honey

salt and pepper

For the fritters:

Steam or boil the corn (in the husk) for 10 minutes, leave to cool

Cut off the the corn from the cob and pop into a bowl

Add the eggs with salt, pepper, coriander and curry powder and whisk

Stir in the flour, followed by the crab and courgettes

Heat a little oil in a non-stick frying pan over medium heat

Place heaped table spoonfuls of the mixture in the pan and cook in batches

Turn them once, until golden and cooked through. Drain on paper towel, cover and keep warm as you cook remaining fritters

For the sauce:

Heat a little oil in a pan and fry the onion until golden brown

Add the garlic and chilli and fry for another minute

Add the tomatoes and pepper with 100ml water, cook for 15 minutes

Add the remaining ingredients and blend

Serve with the fritters