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, then 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 second medium bowl, combine mixed salad leaves, cucumber and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.