Chickpea and chorizo fritters

Method

1. Heat a small frying-pan over a medium heat. Add the cumin seeds and toss and toast for 1 minute until aromatic. Place in a non-stick pan with the milk, butter, chilli and garlic, and bring to the boil. Reduce the heat and slowly add the gram flour, stirring to combine. Cook gently for 5-6 minutes until thickened, beating occasionally with a wooden spatula.

2. Meanwhile, heat the oil in a non-stick frying-pan, tip in the chorizo and fry for a few minutes until sizzling and lightly golden. Pour into the gram flour mixture along with the parsley and mix until well combined. Season to taste.

3. Line a 1.2 litre small roasting tin or ovenproof dish with non-stick baking paper and pour in the fritter mixture, using a plastic spatula. Level the top with the back of a spoon, cover with clingfilm and chill in the freezer for about 20 minutes or until cooled and set (or overnight in the fridge is best, if time allows).

4. Meanwhile, preheat a deep-fat fryer or fill a flat-bottomed wok one-third full with sunflower oil and heat to 190C. If you don't have a thermometer, the oil should be hot enough so that when a cube of bread is added to the pan, it browns in about 40 seconds. Turn the fritter mixture on to a work surface and peel away the paper. Cut into 7.5cm squares, then cut in half again, into triangles. Roll in the polenta or semolina to coat. Deep-fry the fritters in batches for 2-3 minutes until golden. Drain on kitchen paper and serve warm with the soured cream and chive dip.