Courgette and feta fritters

Now these are lovely, lovely, lovely, lovely. In the summer when Mr Jones and I had courgettes coming out of our ears these were a staple part of our diet. Perfect with a crisp green salad and a hunk of crusty bread. Or with pitta breads and houmous.

If you're a baby you tend to ignore the salad (lettuce makes you gag) and just go for the fritters - which is good because they're full of vitamins and calcium and are a good introduction to cheeses other than the humble (but actually quite heavenly) cheddar.

Rufus loves them - possibly because I went through a stage when pregnant when all I could stomach was pasta with lightly fried grated courgette.

The recipe is borrowed from Nigel Slater whose books I love to read, but whom I cannot stand to watch on television.

Grate two or three large courgettes into a colander. (In the grown up version sprinkle with salt and leave to stand for 30 minutes before squeezing out the juice - in the baby version, just squeeze out as much juice as you can now). Pat dry in kitchen paper.

Finely chop an onion and fry in a little olive oil until softened and starting to turn golden brown. You can add garlic here too if you like. Add the courgettes to the pan and fry gently until everything is lightly golden. Sprinkle over a heaped tablespoon of flour and about half a slab of crumbled feta cheese (or less or more - it's up to you). Season with pepper (should be salty enough if you've salted the courgettes and if you're making for babies you don't need the salt). Whisk an egg and gradually add it to make a stickyish mixture. You might not need it all. If it seems to sloppy just add a bit more flour.

Put some oil in a frying pan on a medium heat and when it's hot drop in dollop fulls of the mixture and fry on both sides for a few minutes until lightly browned. They are very fragile so take care when frying and turning. Leave to drain on kitchen paper. Lovely hot or cold.