Courgette Fritters with Brightwell Ash and Lincolnshire Poacher

In this recipe, adapted from Jamie Oliver, The richness of the Lincolnshire Poacher and Brightwell Ash, are balanced by the fresh mint, zingy citrus and chilli kick. These fritters make a quick and easy dinner, and are the perfect dish to bring to a summer outing.

serves 4.


  • 30-40g Lincolnshire Poacher, grated
  • 100g Brightwell ash 
  • 3 courgettes
  • 1 lemon
  • 1 lime
  • 1 fresh red chilli
  • Fresh mint, approx 100g chopped 
  • 1 free-range egg
  • 25g plain flour
  • Olive oil to fry


Coarsely grate the courgette, and give a gentle squeeze to get rid of any excess liquid, then put in a bowl ready to mix. 

Finely grate the lemon and lime zest, deseed and finely chop the chilli, and finely chop the mint. Add these to the grated courgette along with the grated Lincolnshire Poacher and flour.

Beat the egg and add this into the mix, then season with salt and pepper and a squeeze of the lemon. Mix everything by hand, bringing it together as you do, so that the mixture lightly holds. Add the Brightwell Ash, gently pulling it apart and then folding into the mix to ensure it is spread throughout. 

Heat up a frying pan with oil, and using a tablespoon to measure, fry each fritter for a few minutes on each side, until they have a slight crunch to them. 

They can be eaten straight away with some lemon and chilli oil, or store them for later and enjoy cold for a picnic.