Simon Rimmer served up tasty courgette and asparagus fritters on today’s episode of Sunday Brunch.

The ingredients are: 125g asparagus, cut into rounds, 250g courgette, coarsely grated, 125g edamame beans, 4 spring onions, finely chopped, Zest 1 lime and 15g fresh oregano.

For the batter: 1 egg, 250g flour, 500ml ice cold water, Salt and pepper.

For the sauce: 1 ripe mango, 1 tsp ground cumin, 500g greek yoghurt, 50ml extra virgin olive oil and Juice half lemon.