- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red pepper, diced
- 1 fresh red or green chilli, deseeded and chopped
- 50g self-raising flour
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 3 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 2 x 330g sweetcorn nibblets, drained
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- handful basil leaves, chopped, plus extra to serve
- 8 rashers back or streaky bacon
- juice 1⁄2 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 or 2 avocados, peeled, stoned and sliced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
Heat grill to high. Heat 1 tbsp oil in a large non-stick frying pan and sizzle the pepper for 5 mins until softened, adding the chilli for the final min.
Put the flour into a large bowl, make a well, then stir in the egg and then the milk to make a batter. Stir in the corn, cooked pepper and chilli and chopped basil, then season well. Add more oil to the pan if you need to, then drop tbsps of the batter into the pan.
Cook for 2 mins until risen and golden underneath, then cook for 1 min more. You’ll need to do these in batches, making 12 in total. Keep warm.
Meanwhile, grill the bacon and mix the lemon juice and remaining oil together with seasoning. Serve 3 cakes each, topped with the avocado, bacon, a scattering of basil leaves and a drizzle of the dressing.
Fresh chilliesMore exotic chillies are reaching our shelves, such as Caribbean Scotch Bonnets and tiny Thai bird’s-eye chillies. To test the heat of a chilli, slice it, touch the chilli with your finger, then touch the tip of your tongue. The smaller the chilli, the hotter it will be. Remove the seeds and pith with a teaspoon before slicing – these are packed with capsaicin, the compound that gives chillies their fire.