Cheesy Bacon & Corn Fritters

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a medium bowl and allow to cool.

• To the bowl with the cooked bacon, add carrot, sweetcorn, spring onion, garlic & herb seasoning, chicken-style stock powder, shredded Cheddar cheese, the plain flour, egg and milk. Mix well to combine.

TIP: Lift out some of the fritter mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!

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

TIP: Add extra oil if needed to ensure the fritters don’t stick to the bottom of the pan.

• In a medium bowl, combine mixed salad leaves, radish, a drizzle of white wine vinegar and olive oil. Season with salt and pepper.