Smoky Chorizo Chipotle Fritters and Cheesy Chips

Meanwhile, drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

While the sweetcorn fries, halve, peel and thinly slice the onion. Trim the carrot, then coarsely grate (no need to peel).

When the sweetcorn is cooked, transfer to a medium bowl and set aside.

Give the (now empty) pan a quick wipe, then return to medium-high heat with a drizzle of oil.

Once hot, add the onion, chorzio and carrot, season with salt and pepper, then stir-fry until the veg has softened, 3-4 mins.

Meanwhile, grate the Cheddar cheese.

When the chorizo, carrot and onion have softened, transfer to a large bowl - keep the pan, you'll use it again. 

Add the chipotle paste, flour, salt and egg (see pantry for all three amounts) to the carrot and onion. Season with salt and pepper, then mix together well. TIP: Lift out some of the mixture with a spoon - if it's too wet and doesn't hold its shape, add a little more flour. 

Return the frying pan to medium-high heat with enough oil to coat the bottom. 

Once hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten slightly with the back of your spoon, then fry until golden and cooked through, 3-4 mins each side. TIP: Don't flip them too early, they need time to set.

Once the fritters are cooked, transfer to a plate lined with kitchen paper. Keep cooking in batches until all the mixture is used up - you should get 3 fritters per person. TIP: Add extra oil in between batches if needed. 

When the chips have 5 mins remaining, sprinkle over the grated cheese and return to the oven until melted.

Meanwhile, add the coleslaw mix and two thirds of the mayo to the sweetcorn bowl and mix together. Season with salt and pepper and set aside.