1

Squeeze handfuls of the grated courgettes and carrots over a bowl to remove the excess moisture. They should be quite dry before adding them to the batter.

2

Sift the flour and a pinch of salt into a mixing bowl then whisk in the egg and milk to give a thick, smooth batter. Stir in the squeezed-out courgettes and carrots plus half of the chives, and season the mixture with pepper.

3

Heat a non-stick frying pan on the hob and spray with calorie controlled cooking spray. Drop in 4 generous spoonfuls of the vegetable batter and spread each one to about 9 cm (3 1/2 inches) diameter. Cook over a medium heat for 3-4 minutes each side until golden brown and cooked through. Keep warm while you cook another 4 fritters with the rest of the batter.

4

Serve 2 fritters per person, topped with sliced tomatoes, smoked salmon, creme fraiche and a scattering of the remaining chives.