Tomato fritters

Roughly chop a pack of slow roasted tomatoes and put them aside.

Put the egg yolks into a bowl and whisk in the fromage frais. Fold in the flour and season with a little salt and freshly ground pepper.

Fold in the tomatoes and basil. Whisk the egg whites until stiff, fold in a third into the tomato mixture to loosen it up, then gently fold in the remainder Heat a large heavy frying pan, add 3-4tbsp of oil to cover the bottom of the pan, then test a small blob of the batter - if it begins to bubble immediately, the pan is hot enough. Drop 5 or 6 tbsp of the fritter mixture into the pan, depending on its size.

Cook over a medium heat for 2-3 mins or until the underside is golden. Carefully turn the fritters and cook for a further 3 mins. Remove from the pan and keep warm, then repeat with the rest of the mixture Serve the fritters on a plate decorated with balsamic syrup and rocket leaves, drizzled with a little olive oil.