Mexican Bacon & Corn Fritters

• Meanwhile, zest lime to get a generous pinch, then slice into wedges. • Halve snacking tomatoes. Roughly chop coriander. Drain sweetcorn. Roughly chop baby spinach leaves.

• In a medium bowl, combine slaw mix, tomatoes, smokey aioli and a drizzle of olive oil. • Season to taste.

Custom Recipe: If you've added diced bacon, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook bacon, breaking up with a spoon, until golden, 4-6 minutes. Add bacon to fritter mixture, mixing well to combine.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula. Cook until golden, 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: Add extra olive oil between batches as needed.