Simon Rimmer serves up carrot fritters with cumin tahini on Daily Brunch.

The ingredients are: 75g plain flour, 15g cornflour, pinch baking powder, pinch cayenne pepper, pinch ground paprika, salt and freshly ground black pepper, 225g grated carrot, 1 onion, peeled, finely sliced, 1 tbsp chopped fresh coriander, 1 red chili, finely chopped, 150ml water and vegetable oil, for frying.

For the cumin and tahini sauce: 150g tahini, 75g natural yoghurt, 1 tsp ground cumin, 1 lemon, juice and zest and salad leaves, to serve.