Bacon & Corn Fritter Stack

In a large bowl, combine the drained sweetcorn, carrot, spring onion, garlic & herb seasoning, chicken-style stock powder, shredded Cheddar cheese, plain flour, egg and milk. Stir until well combined.

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!

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the bacon turning, until golden, 4-5 minutes. Transfer to a plate and cover to keep warm.

Return the frying pan to 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 into patties using a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a plate lined with paper towel. You should get 3-4 fritters per person.

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

In a medium bowl, combine the mixed salad leaves, radish, a drizzle of white wine vinegar and olive oil. Season to taste.