Turnip & Spring Onion Fritters with Lavender Avocado Whip

NOSTOS: RETURNING HOME, ALGOS: PAIN, Nostalgia, the suffering caused by our unappeased yearning to return.

Do you ever look back on happy days gone by, with that small nugget of regret that they no longer are? True, memories can be special places to keep happy times, but rather than lament over their passing, use them to steer you to create more in the present.

You can’t go back in time, it’s just not possible, what you can do is steer the present to fulfil you with new joy.

Therefore, I find myself on a mission to constantly make new twists on classic dishes. I am learning to seek joy in the new, not yearn for the past.


4-5 Small Turnips, grated

6 Spring Onions, finely sliced

1 White Onion, finely sliced

100g Frozen Peas, defrosted

3 Eggs

4 tbsp Plain Flour

2 tsp Paprika

1 Clove Garlic, minced

2 tsp Vegetable Bouillon Powder

2 tbsp Olive Oil

Lavender Avocado whip

2 Avocados, peeled, stoned, and cut into chunks

1 tbsp Lavender Vinegar (see my previous recipe)

30ml Olive Oil

50g Frozen Peas, defrosted

10g Mint Leaves

Pinch Salt & Black Pepper

Oil for frying or these can be fried in a greased air fryer at 180C for 10 minutes


1. Wrap the turnips, spring onions and white onion in a tea towel and squeeze out all the excess moisture.

2. Add the eggs to the base of a large bowl and beat to combine. Tumble in the turnip, onions, peas, flour, paprika, garlic, bouillon powder and oil.

3. Mix until homogenous then either spoon mounds of the mixture into your greased air fryer using an ice cream scoop or shallow fry for 2-3 minutes each side in a frying pan.

4. Drain on kitchen paper whilst you make the dip.

5. For the dip, blend all the ingredients in a food processor until homogonous and serve with the fritters for the ultimate scoop.