FTC Island Bay Corn Fritters

While the wedges are cooking, drain the pineapple slices. Drain the sweetcorn. Finely chop the cucumber. Roughly chop the tomato. Zest the lemon to get a pinch, then slice into wedges. Roughly chop the coriander. Thinly slice the spring onion.

Heat a large frying pan over a high heat. Cook the pineapple, turning occasionally, until browned and slightly charred, 3-4 minutes. Set aside to cool slightly, then roughly chop the pineapple. In a medium bowl, add the cucumber, tomato, a generous squeeze of lemon juice and 1/2 the coriander. Add the pineapple and a drizzle of olive oil, then season with salt and pepper. Toss to coat and set aside.

In a large bowl, combine the sweetcorn, shredded Cheddar cheese, mild Caribbean jerk seasoning, plain flour, egg, milk, the salt, lemon zest, spring onion and remaining coriander. 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!

Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/4 cup of the fritter mixture to the pan and flatten into a patty using a spatula. Repeat with the remaining mixture, without crowding the pan. Cook, in batches, adding extra olive oil as needed, until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with a paper towel. TIP: Give the fritters time to set before flipping them!