Bacon, Courgette & Corn Fritters

While the pumpkin is roasting, drain the sweetcorn (see ingredients list). Thinly slice the spring onion. Finely chop the garlic (or use a garlic press). Grate the courgette and squeeze out the excess liquid with your hands or a paper towel. TIP: This will remove any excess moisture so your fritters are the perfect consistency!

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the diced bacon and cook until golden, 3-4 minutes. While the bacon is cooking, combine the sweetcorn, spring onion, garlic, courgette, plain flour, egg, milk, and crumbled vegetable stock in a medium bowl. When the bacon is cooked, add to the bowl and mix well. TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape add some more flour!

Return the frying pan to a medium-high heat with enough olive oil to coat the base. TIP: No need to wash the pan first! When the oil is hot, add 1/4 cup of fritter mixture and flatten with a spatula. Add a few portions at a time and cook until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining fritter mixture. TIP: Don’t flip the fritters too early to ensure they have time to set. TIP: Add extra oil as needed so the fritters don’t stick. You should get 3 fritters per person.

While the fritters are cooking, roughly chop the cucumber and tomato. In a medium bowl, combine the white wine vinegar, honey, olive oil (2 tsp for 2 people / 4 tsp for 4 people) and a pinch of pepper. Add the mixed salad leaves, cucumber, tomato and pumpkin to the bowl with the dressing and toss to coat.