BBQ Veggie Fritters & Cheesy Fries

While the fries are baking, grate the carrot. Drain the sweetcorn (see ingredients). Thinly slice the brown onion (see ingredients) and chives. Roughly chop the parsley.

In a medium bowl, combine the sweetcorn, carrot, onion, parsley, barbecue seasoning, vegetable stock powder, smoked Cheddar cheese, the egg, plain flour and the milk. 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!

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, add heaped tablespoons of the fritter mixture in batches and flatten with a spatula. Cook until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel. You should get 3-4 fritters per person. TIP: Ensure the fritters are set before flipping, adding extra oil as needed.

Slice the avocado in half, scoop out the flesh and roughly chop. In a second medium bowl, add the shredded cabbage mix, avocado and mustard cider dressing. Season to taste and toss to combine.