Fritters: A cup of self raising flour, a cup of millk, 2 eggs and a can of drained corn kernals. Drop batter mix in spoons full into a frying pan of vegetable oil with a spoon of butter. Fry gently until golden on both sides - store in the oven until all the batter is cooked - then serve as a stack with a drizzle of home made chilli tomato sauce.

Sauce: Making the sauce isn't difficult but it tastes sensational - if you let it simmer on the stove while you make the fritters it will be ready to use when you're ready to plate-up. Empty a can of chopped tomatoes into a saucepan, add 3 tablespoons of sweet chilli sauce, 2 tablespoons of malt vinegar and a tablespoon of brown sugar (3-2-1) and keep on a low simmer for about 10 minutes.

Salad: Grab some salad greens, finely dice a red onion, mix together and dress lightly.

Plating: Stack 3 fritters. Draw a line of tomato sauce from one side of the stack, over the top, to the other. Pile your salad greens on top of the stack. Drizzle balsalmic vinegar over the top and around the plate - scoop avocado and let it fall where it may. Mostly on the plate though is a good recommendation. Grate sea salt and grind pepper from a height over the plate. Serve.


stack of corn fritters with tomato sauce, salad, avocado and balsalmic