Freshly picked sweetcorn, steamed or barbecued and then served with some butter and salt and pepper is the essence of summer. Luckily, tinned corn is available year round and while it’s not quite as satisfying to eat on its own as the fresh stuff, it’s a wonderful ingredient for many dishes. These fritters are super easy to make and they contain one of the other summer surplus veggies, courgettes.
Serves 2-3 with leftovers for one lunch.
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Courgette, cumin & feta salad
Nectarine, prosciutto & mozarella salad