Cheese, Onion, and Mustard Fritters

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel). Halve, peel and thinly slice the onion. Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice. Halve the tomatoes and pop into a medium bowl along with the French dressing. Set aside.

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried rosemary, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and fry for 2 mins. Add the leek and season with salt and pepper. Fry, stirring occasionally, until both veg are softened, 4-5 mins. Once softened, transfer to another medium bowl - keep the pan for later, no need to clean.

Add the mustard, onion marmalade, flour, salt and egg (see pantry for all three amounts) to the bowl of onion and leek. Season with salt and pepper, then mix well. Crumble in the Greek style salad cheese and mix again until combined. TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour.