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Combine the potato and onion with the eggs, flour and feta.

Heat barbeque plate on medium heat. Lightly grease with oil. Spoon 1/4 cupfuls of the potato mixture to form pancakes. Cook for 2-3 mins each side until golden brown. Transfer to a plate lined with paper towel.

Just before serving stir the rocket through the grape tomatoes and serve with the potato and feta pancakes.

Press into batter gently. Cook for a further 1 min. Turn and cook for a further 2 mins or until cooked through.

Cover with foil to keep warm. Repeat with remaining butter, batter and nectarines.

Serve warm drizzled with maple syrup.

Text Box: 300g chat potatoes, chopped 2 large leeks, washed, sliced into rings 2tbsp fish or vegetable stock 250g fish fillets (such as salmon or deep sea perch) Skin and bones removed 2 tbsp chopped chives 2tbsp flat leaf parsley, chopped Topping 200g goat milk ricotta 1tbsp light sour cream 1 egg

Text Box: Preheat oven to 200c. Place potatoes in a saucepan. Cover with water. Bring to the boil over high heat Reduce heat to medium. Cook for 10 minutes or until just tender. Drain. Place in a bowl. Season with salt and pepper. Combine leeks and stock in the same frying pan. Cook over low heat for 3-4 minutes or until soft. Cut fish into small chunks.

Text Box: Add leeks, fish, chives and parsley to potatoes. Mix well Spoon into a greased 8 cup Muffin tray. Top with topping mixture Bake till golden.

Text Box: 1 small onion, peeled, coarsely grated 2 eggs 1/4 cup plain flour 80g feta, crumbled 2 tbs olive oil 1 bunch rocket, cut into 3cm lengths. Heat a barbeque plate to medium heat.

Text Box: In batches, cook grape tomatoes for 2 mins or until charred. Transfer to a large bowl and combine with the garlic, balsamic vinegar, olive oil, sugar and season with salt & pepper. Cover until required. Place the potato and onion in a colander and sprinkle with salt. Remove excess moisture.

Text Box: 200g red grape tomatoes 400g golden grape tomatoes 2 garlic cloves, crushed 2tbs white balsamic vinegar 2 tbs virgin olive oil 1 tsp sugar Salt & freshly ground pepper 600g desire potatoes, peeled, coarsely grated

Text Box: Maple syrup, to serve Combine ricotta, sugar, vanilla and egg yolks in a bowl. Using an electric mixture, beat until well combined. Add milk slowly, beating until all milk is added and batter is almost smooth. Sift flour over batter. Stir in gently using a wooden spoon.

Text Box: 250g goat milk ricotta 1 tbsp caster sugar 1 tsp vanilla extract 2 eggs, separated 1 cup goat milk 1 cup self raising flour 30g butter, melted 4 nectarines, stoned removed, sliced

Text Box: In a separate bowl beat eggwhites to soft peaks. Use a large metal spoon to fold eggwhites into ricotta batter. Cover . Set aside for 15 mins. Heat a non-stick frying pan over medium heat. Brush with a little melted butter. Spoon 1/3 cup batter into pan. Cook for 2 mins. Arrange 4-5