Spiced Corn, Bacon and Cheese Fritters

While the bacon fries, grate the Cheddar cheese. Halve, peel and thinly slice the onion. Drain and rinse the sweetcorn in a sieve.

Heat a drizzle of oil in the (now empty) pan on medium-high heat.

Once hot, add the onion, sweetcorn and Mexican style spice mix. Season with salt and pepper, then stir-fry until softened, 3-4 mins. 

Meanwhile, cut the tomato into 1cm chunks. Zest and halve the lime.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with a good squeeze of lime juice. Add the avocado and tomato to the dressing. Season with salt and pepper, then toss to coat.

Once the onion and sweetcorn have softened, transfer to the bacon bowl. 

Add the grated Cheddar, egg and flour (see pantry for both amounts) to the bowl.

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. 

Next, give the pan a quick clean.

Return the (now empty) 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 cooked, transfer to a plate lined with kitchen paper.

Keep cooking in batches until all the mixture is used up - you should get 3-4 fritters per person. TIP: Add extra oil in between batches if needed.