Sweetcorn Fritters

Chop the coriander coarsely

Slice the spring onion(s) finely, discarding the root ends

Drain the sweetcorn and transfer half of the kernals to a blender

Blend to form a coarse pulp

Combine the pulp with the remaining kernels

Add 75ml (150ml) of milk and the eggs to a bowl, whisk well

Add 90g (180g) self-raising flour (plain is fine too), paprika, salt and pepper to another bowl, mix well

Combine the eggy milk and seasoned flour together to form a batter

Mix in the corn mixture, spring onion and coriander to the batter

Remove and discard the stem and seeds of the chilli(es), and slice finely

Chop the tomatoes into chunky dice

Grate the zest of the lime(s) then chop the limes in two, ready for juicing

Add the juice and zest of the lime(s), 1 tsp (2 tsp) of sugar and 1 tbsp (2 tbsp) of olive oil to a bowl and whisk well

Add the tomato and chilli to the bowl and mix well to make the salsa

Add 1-2 tbsp of vegetable oil to a large pan (preferably non stick) on a medium-high heat

Once the oil is hot, add a large dollop of corn mixture to the pan and cook for 2 min or until golden brown on each side then remove to a kitchen towel lined plate

Tip - If you are feeling confident, you can make more than one fritter at once, otherwise do one at a time.

Meanwhile, slice the halloumi into 8 (16) slices

Once all the fritters are cooked, add the halloumi to the pan or use a griddle plan if you have one

Cook for 2 min on each side on a high heat, or until browned and charred on the outside