Riverford corn is superb in the late summer and can be enjoyed at its simplest, with melting butter. This is true of most of my favourite vegetables like asparagus, samphire, baby broad beans, I digress... Beyond the season of sweetcorn you can make these from frozen corn, or even resort to a can. The mixture is a simple batter, quick to cook and easy to make.

This recipe produces delicious fritters that give a bright, tasty, sweet alternative to blinis. The beauty of them is that much of the texture of the corn is retained. Topped with crispy bacon and avocado you then have a whole variety of flavours and textures going on here, and glorious colours too. Add a salad and you have a sensational lunch.

Ingredients - serves 4

8 rashers of streaky bacon
2 avocado
rocket leaves

for the fritters - makes 8-10:
2 corn cobs
1 large egg
50g plain flour
1/2 tsp baking powder
20g fresh coriander, chopped
2 tbsp crème fraiche
3 tbsp milk
salt, pepper
olive or sunflower oil

Method

Preheat the oven to 150°C
Place a plate into the oven so that you can place the fritters on it as you make them, resisting the temptation to eat them as they leave the pan, and instead keeping them warm until you’ve used up all the corn batter.

Cut the corn kernels from the cobs with a small sharp knife and place half of them in a food processor. Add the crème fraiche, milk, egg, flour and baking powder and process briefly to a thick batter. Don’t overwork or the kernels will be completely puréed. Now thinly slice the spring onions and fold into the batter with the rest of the corn kernels, a touch of salt and pepper, and the chopped coriander.

Heat a little oil in a frying pan and drop the batter in a tablespoon at a time, spreading lightly with a palette knife. depending on the size of your pan you should be able to cook up to 3 or 4 at a time. Fry for a minute until brown before turning to cook a further minute on the other side. Lift and transfer to the warm oven.

Grill the streaky bacon to crisp and curling. Lightly crush the ripe avocado and season with salt and pepper. Serve fritters topped with avocado, crispy bacon slices and a few rocket leaves.