CHEESE AND HERB FRITTERS WITH SWEET PEPPER MARMALADE

14 oz (110 g) Feta, finely grated
4 oz (110 g) Gruyère, finely grated
4 oz (110 g) mature Cheddar, finely grated
3 heaped tablespoons chopped mixed herbs
2 oz (50 g) plain flour
1 slightly rounded dessertspoon seasoned flour
2 good pinches cayenne pepper
2 large eggs
2 tablespoons milk
3 tablespoons olive oil
salt and freshly milled black pepper

2 large red peppers thinly sliced then cut into 1 inch pieces
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 level tablespoons dark brown soft sugar
3 tablespoons cider vinegar
8 fl oz (225 ml) medium cider
salt and freshly milled black pepper

Begin this by sifting the 2 oz (50 g) of flour and cayenne pepper into a large bowl and season with salt and black pepper, then make a well in the centre and break the eggs into it. Now gradually whisk in the eggs.

Next whisk in the milk until you have a smooth batter, then gently stir in the grated cheeses and herbs. Now cover the bowl and leave it to stand in a cool place for about an hour.

Sweet pepper marmalade. First heat the oil in a saucepan over a medium heat and, when it's hot, add the onion and peppers. Cook them, tossing them around from time to time, until golden and tinged brown about 10 minutes.

Add the garlic and cook for another minute. Now add the sugar, cider vinegar and cider, stir and bring everything back up to simmering point.

Season with salt and freshly milled black pepper, turn the heat down to its lowest setting and simmer gently, uncovered, for 1¼ hours, or until the liquid has almost evaporated and you have a thick, marmalade consistency.

Fritters. When you're ready to cook the fritters, take 1 tablespoon of the mixture at a time and make 12 rounds, flatten them gently to about 2½ inches (6 cm) in diameter, then lightly dust each one with the seasoned flour.

Heat the oil over a highish heat in the frying pan and, when it's shimmering hot, cook half the fritters over a medium heat for 45-60 seconds each side, or until golden brown and crispy.

Lift them out of the pan to drain on crumpled silicone paper. Keep the first batch warm while you cook the second, then serve with the sweet pepper marmalade. A green salad would make a good accompaniment.