Lydia Downey, lead tutor at Britain's leading plant-based cookery school Demuths, demonstrates how to make crisp cauliflower, leek and kale fritters - a delicious light lunch or filling snack. Serve with tahini sauce.
I'm Gilly, award winning journalist, travel writer and author of 11 books. My byline appears in national and regional newspapers and magazines. See website gillypickup.co.uk