Thai Sweetcorn Fritters, Coconut Rice & Sweet Chilli Sauce

Chop your creamed coconut finely

Add your basmati rice and chopped creamed coconut to a pot with a lid with 300ml [390ml] [600ml] cold water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked, then remove from the heat and keep covered until serving – this is your coconut rice

Zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Roll the lime[s] with your hand on a hard surface (to release more juice) and cut in half

Trim, then slice your spring onion[s] finely

Strip a few coriander leaves from their stalks and save for garnish

Chop the remaining coriander finely, including the stalks

Drain your sweetcorn

Add the drained sweetcorn to a bowl with your Thai green curry paste, lime zest, half the chopped spring onion (you'll use the rest later!) and the chopped coriander

Add most of your chilli flakes (can't handle the heat? Go easy!), half your soy sauce (you'll use the rest later!) and a generous pinch of salt

Add your cornflour, 2 tbsp [3 tbsp] [4 tbsp] flour and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and mix until fully combined – this is your fritter mixture

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

Once hot, spoon the fritter mixture into the pan, divided into 2 per person, and cook for 3-4 min on each side or until golden and cooked through – these are your Thai sweetcorn fritters

Tip: Cooking for 3 or more? You may need to do this in 2 batches!

While the fritters are cooking, bash your cucumber with a rolling pin and chop it into large, bite-sized pieces – this is your smashed cucumber

Tip: Bash the cucumber in its bag to avoid mess. By bruising the cucumber, the water is drawn out more easily!

Add the smashed cucumber to a bowl with the remaining soy sauce and the juice of half the lime[s]

Add the remaining chopped spring onion with the remaining chilli flakes (not a fan of spice? Just add a little!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar and mix it all together – this is your cucumber salad

Roughly chop your roasted peanuts

Cut the remaining lime[s] into 1 wedge per person