Chipotle Black Bean Stuffed Pepper & Sweetcorn Fritters

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Drain and rinse your black beans

Combine the drained black beans with your chipotle paste (can't handle the heat? Go easy!) and a pinch of salt and give it a good mix up – these are your BBQ black beans

Cut your sweet pointed pepper[s] in half lengthways and deseed (scrape the seeds and pith out with a teaspoon)

Transfer the pepper halves to an oven-proof dish and load them up with the BBQ black beans

Drizzle the peppers with olive oil and put the dish in the oven for 15-20 min or until the peppers are tender

While the peppers are cooking, peel and finely chop (or grate) your garlic

Drain your sweetcorn

Add the chopped garlic, drained sweetcorn, your chilli flakes (not a fan of spice? Just add a little!), cornflour, 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and your egg[s] to a bowl and mix everything together

Crumble in your feta, season with a pinch of salt and pepper and stir to combine – this is your fritter mixture

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, spoon the fritter mixture into the pan, roughly divided into 2 per person and cook for 4 min on one side then 2 min on the other until golden and cooked through – these are your sweetcorn fritters

While the fritters are cooking, chop your chives finely

Combine most of the chopped chives (save some for garnish!) with your mayo

Add a little splash of cold water to loosen and season with a crack of black pepper – this is your herby mayo

Chop your tomato[es] into wedges

Wash your salad, then pat it dry with kitchen paper

Add the salad to a bowl with the tomato wedges and a drizzle of olive oil and give everything a good mix up – this is your tomato salad