Greek Style Courgette and Feta Fritters with Tomato & Oregano Sauce

To prepare the sauce, heat the olive oil in a medium saucepan over medium low heat. Add the onion and garlic and cook for 3 to 4 minutes until soft and golden.

Add the Gregg's Rubbed Oregano and Wattie's Crushed and Sieved Tomatoes. Bring to the boil then simmer for 10 to 15 minutes, until the liquid has reduced and the sauce is thick.

Stir in Gregg's Dill Tips, if using and season to taste with salt and pepper. Set aside.

Meanwhile, prepare the fritters. Use your hands or a clean tea towel to squeeze excess liquid from the grated courgettes then place into a large bowl.

Add the spring onions, chopped herbs, eggs, feta, flour, baking powder, Gregg's Rubbed Oregano and salt. Season with pepper. Mix to combine.

Heat a little olive oil into a large non-stick frying pan over medium heat. Drop tablespoonfuls of the mixture into the pan. Cook, in batches, for 2 to 3 minutes on each side or until golden brown and cooked through. Add extra oil to the pan in between batches.

Serve warm as a nibble with the tomato sauce. Garnish with extra dill, parsley, mint and lemon wedges.