Corn Fritter & Bacon Stack

• In a large bowl, combine carrot, corn, spring onion, garlic & herb seasoning, a pinch of salt, Cheddar cheese, the plain flour, the egg and the milk.

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!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook bacon, turning, until golden, 4-5 minutes. Transfer to a paper towel-lined plate. Cover to keep warm.

• Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of fritter mixture and flatten into patties using a spatula. Cook, in batches, until golden and cooked through, 3-4 minutes each side (don't flip too early!). Transfer to a paper towel-lined plate. You should get 3-4 fritters per person.

TIP: Don't flip before the time is up to ensure your fritters can set. TIP: Add extra oil if needed to ensure the fritters don't stick to the bottom of the pan.

• In a medium bowl, combine a drizzle of the white wine vinegar and olive oil. Season to taste. Add mixed salad leaves and tomatoes. Toss to coat.