Cauliflower fritters with caponata and vincotto

1.Bring a medium saucepan of water to the boil, add cauliflower and cook for 10 minutes or until tender.

2.Drain cauliflower in a sieve. While still hot, transfer to a large bowl and mash with a fork. Add garlic, zest and herbs. Stir in breadcrumbs, cheeses, half the egg and a pinch of salt and pepper. If the mixture seems too wet, add more breadcrumbs.

3.Form mixture into patties around 4cm x 1.5cm, place on a lightly oiled plate or tray and transfer to the freezer for 15 minutes to rest (you can prepare patties in advance and store in freezer at this point; simply defrost, crumb and cook when required).

4.For the caponata, heat 2 Tbsp olive oil in a heavy-based frying pan until hot. Add eggplant and a pinch of salt and pepper and cook until golden. Transfer to a plate and set aside.

5.Heat remaining oil in the same pan until hot, add celery and onion and cook on medium heat until nicely coloured. Add sugar and cook for 1 minute then add vinegar. Add cooked eggplant and mix well then transfer to a small bowl. Mix in broad beans (if using), olives, tomatoes, pine nuts, capers and parsley. Season to taste.

6.Place some flour in a small bowl. Place remaining whisked eggs in another small bowl and whisk in the cream. Place panko crumbs in a third bowl. Gently place a patty in flour bowl and coat on all sides, then thoroughly coat in egg mixture and lastly in crumbs. Transfer to a plate. Repeat with remaining patties.

7.Heat 2 Tbsp olive oil in a heavy-based frying pan on medium-high heat. Cook patties in batches until golden on both sides, replenishing oil as needed. Drain on paper towels.

8.To serve, drizzle vincotto over plates, spoon on caponata and arrange patties on top. Scatter with rocket leaves, drizzle with extra virgin olive oil and serve with crostini if desired.