Adapted from Ottolenghi’s Jerusalem.

Bring a large pot of water to a boil, and add 400g Swiss chard leaves (stalks removed – you can save these for a stir-fry). Simmer for around 5 minutes, till the leaves are wilted. Drain and set aside.

In a food processor, place 70g mixed herb leaves (dill, parsley, coriander – omitting any you don’t like or don’t have to hand), 1 ½ tsp grated nutmeg, ½ tsp sugar, a pinch of salt, a good grind of black pepper, 3 tbs flour, 2 garlic cloves, 2 eggs, and 80g feta (crumbled). Blitz till smooth. 

Squeeze out as much water as you can from the chard leaves and add to the food processor. Blitz till smooth. 

In a large pan, heat up 2 tbs rapeseed oil to medium-high. Drop in 1 heaping tbs of the batter for each fritter (I liked to use a measuring spoon), leaving plenty of room between them. Tap lightly with the back of a flat spatula to flatten.

Fry on each side for around 4 minutes in total, till lightly golden. Remove to a kitchen towel and repeat till you have used up all the batter.

Makes around 16 fritters and serves 4 as a starter.