Ainsley Harriott served up crispy vegan and gluten-free beetroot and carrot patties with horseradish yoghurt on Ainsley’s National Trust Cook Off.

The ingredients for the Fritters are: 225g of fresh raw beetroot, peeled and coarsely grated, 1 medium carrot (about 150g), coarsely grated, 50g gram (chickpea) flour, plus extra if needed, ½ tsp gluten-free baking powder, 1 tbsp chopped flat-leaf parsley, 1 tbsp chopped dill, plus extra to serve, ½ tsp ground cumin, 2 spring onion, finely sliced, sea salt and freshly ground black pepper and groundnut or sunflower oil, for frying.

For the Horseradish Yoghurt: 200ml plant-based Greek-style yoghurt, 1–2 tbsp freshly grated horseradish or horseradish sauce, 1 small clove of garlic, minced and ½ lemon, for squeezing.

To Serve: Watercress.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.