Middle Eastern-Spiced Corn Fritters

• Meanwhile, drain sweetcorn. Thinly slice spring onion. Pick and roughly chop mint leaves. • In a medium bowl, combine corn, spring onion, mint, shredded Cheddar cheese, the plain flour and chermoula spice blend. Add the egg, milk, vegetable stock powder and a pinch of pepper. Mix 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!

• 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 the fritter mixture, in batches, flattening 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

• While the fritters are cooking, halve snacking tomatoes. • Finely shred baby cos lettuce (see ingredients).

• In a medium bowl, combine tomato, cos lettuce and golden goddess dressing. • Season to taste.