Win 1 of 3 National Trust Family Cookbooks Honest Mum

It’s fab share with you an easy peasy recipe from the National Trust Family Cookbook by Claire Thomson.
More so, you can enter via Rafflecopter below to win a copy for yourself (RRP £20) and I have 3 to giveaway!
Faced with the daily challenge of what to cook for her three young children, Claire Thomson set out to inspire parents stuck in a teatime rut.
Every day she makes a ‘proper’ tea – posting on Instagram at around 5 pm – and from this, the ‘5 o’clock Apron’ was born.
Her new book shows how to shop, cook and eat so that everyone will look forward to mealtimes!
With chapters divided into manageable time frames so you cook what you want, when you want it, the cookbook features recipes for delicious ideas for lunches and suppers as well as on-the-go breakfasts and lunchbox alternatives.
From yogurt and cardamom chicken wraps, pea and halloumi fritters, Vietnamese noodle salad, quick Sicilian fish stew, smashed tomato toast and apricot and almond muffins, Claire provides alternative twists and substitutes so you can suit the ingredients to your family’s tastes and what you have in the cupboard.
Now for my personal favourite recipe from the cookbook. The pea and halloumi fritters are so easy to whip up and they taste delicious too.
Bright green, these are tasty little fritters the whole family will love. You can fry them off and keep them wrapped and warm in the oven to serve all at once. Or, if your family is anything like mine, you can fry as many fritters as will fit in the pan at a time, immediately hurling them onto the gobbled-and-wanting-more plates.
Fry, eat, repeat. Especially nice served with the avocado and tomato salad on page 41!
Ingredients
350g frozen peas, defrosted
150g self-raising flour
3 eggs
80ml milk
100g halloumi cheese, coarsely grated
4 or 5 spring onions, thinly sliced
½–1 small bunch of dill or mint, finely chopped
Small bunch of parsley, finely chopped
Freshly ground black pepper
Vegetable or sunflower oil for frying
Lemon or lime wedges, to serve
Plain yogurt or sour cream seasoned with a little salt or chilli flakes
Method
Pulse the peas in a food processor until coarsely pureed.
Put the flour in a mixing bowl. Whisk in the eggs, milk, halloumi, spring onions, herbs and pea puree. Season with pepper: you shouldn’t need salt as the halloumi will be quite salty enough, but check at this point by frying a little of the mixture.
Heat a large non-stick frying pan over a moderate heat and add enough oil to coat the bottom of the pan. When the oil is hot, add tablespoonfuls of the batter and fry for about 2 minutes.
By this time the fritters should have firmed up and you can flip them over and fry the other side for 2 minutes. Work quickly in small batches until you have used all the batter.
Serve with lemon or lime wedges and the seasoned yogurt and chilli flakes if you like.
Now three lucky readers can win a National Trust Family Cookbook of their own. Simply enter via Rafflecopter below!
Good Luck!