Crumbed Mushroom Bites & Corn Slaw

While the wedges are baking, cut the field mushrooms into 1cm-thick slices. Slice the kernels off the corn cob. Thinly slice the spring onion. Cut the lemon (see ingredients list) into wedges.

Heat a large frying pan over a high heat. Add the corn kernels and cook, tossing, until charred, 5 minutes. TIP: Cover the pan with a lid to stop the kernels from popping out. Transfer to a medium bowl. Add a drizzle of olive oil and a good squeeze of lemon juice to the bowl with the corn. Add the slaw mix, a pinch of salt and pepper and 1/2 the spring onion. Toss to coat and set aside.

In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg with a dash of water. In a third shallow bowl, place the panko breadcrumbs. Toss all of the mushroom slices in the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate, ready to fry. TIP: Coat the mushrooms all at once to save time!

Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed mushroom slices and cook until golden and cooked through, 3-4 minutes each side. Drain on paper towel and season with salt on both sides. TIP: If your pan is getting crowded, cook in batches for best results. TIP: Add extra olive oil if needed.