Sweetcorn fritters topped with relish, avocado and crème fraiche


· 90g flour

· 1.5tsp baking powder

· ½ tsp salt

· 3 eggs

· 500g frozen sweetcorn kernels

· 6 spring onions, finely sliced

· 20g chopped coriander

· 10g diced green chilli

· Butter for frying


Charred red pepper relish

· 1 red onion

· 1 red pepper

· 30 cherry tomatoes


Avocado topping

· 2 ripe avocados

· 20ml lemon juice

· 10g chopped coriander

· Spoonful of crème fraiche to serve.



· First, make the charred red pepper relish. Thinly slice the red onion and sweat with oil.

· Take the seeds out of the pepper and chargrill until it has a good colour.

· Scorch the cherry tomatoes until cooked and dice the pepper.

· Add the pepper and cherry tomatoes to the onions and cook down to a chutney. Set aside for dressing.

· Make the avocado topping. Peel and roughly chop the avocados.

· Smash the avocado with the lemon juice and season so it is like guacamole. Mix the coriander through and set aside.

· Next make the fritter. Combine all the fritter ingredients together and place in a hot frying pan with a knob of butter. When the bottom side turns golden brown, flip over and finish cooking on the other side.

· Turn the fritter out onto a plate and garnish with the red pepper relish, smashed avocado and a spoonful of crème fraiche.