Soph’s running 18 miles this weekend, so I’m designing a good post run recovery brunch. Sourdough fritters with heathy extras sounds good to me, so off I go to find my recipe for them.

Turns out I don’t have a good fritter recipe written down, let alone a sourdough one, and a quick Google didn’t help… so I made this up based on what I have too much of in the cupboards:

• 100g semolina
• 2 eggs
• 1 tsp salt
• 2 tsp smoked paprika
• 1 tbsp oil
• 250ml 200% rye sourdough starter

That gets mixed and goes in the fridge overnight.

In the morning I add:

• 1 chilli
• 3 courgettes, grated and squeeze out
• 2 spring onions

Then fry:

Add poached eggs.

And serve with our now standard avocado and toasted almond side.

Mmm mmm – this was delicious.  And a proper healthful recovery meal for Soph to boot!