Lorraine Pascale’s Fast, Fresh and Easy Food. Lorraine Pascale

       Aussie sweetcorn breakfast fritters with avocado & rocket salad & sweet chilli jam

      Peppadew peppers, which are used in this dish, are generally found in a jar near the capers in the supermarket. However, if you can’t find them, just use 100g of cherry tomatoes in their place (in addition to the cherry tomatoes already in the recipe), along with a bit of Tabasco.

      Time from start to finish: 20 minutes

      Serves: 2

      Equipment: Colander, blender or food processor, medium pan, large frying pan, medium bowl or jug

       Chilli jam

      375g jar of mild or hot Peppadew peppers

      125g cherry tomatoes

      ½ bag of fresh basil

      6 tbsp caster sugar

       Fritters

      Sunflower oil

      50g self-raising flour

      50ml whole milk

      1 egg

      425g tin of sweetcorn

      50g half- or full-fat crème fraîche, to serve

       Avocado & rocket salad

      1 ripe avocado

      ½ bag of rocket

      Drizzle of extra virgin olive oil

      Drizzle of balsamic vinegar

      Salt and freshly ground black pepper

      + First, prepare the chilli jam. Drain the Peppadew peppers well and put them in a blender or food processor with the cherry tomatoes. Rip the leaves from the basil stalks, add them too and blitz until smooth. Then tip into a medium pan over a medium heat. Add the caster sugar and bring to the boil.

      + Meanwhile, start on the fritters. Put a big drizzle of oil into a large frying pan over a medium to high heat. Put the flour, milk and egg in a medium bowl or jug with a big pinch of salt and some pepper. Beat the mixture hard with a wooden spoon to get rid of any lumps. Drain the sweetcorn well, stir into the batter and set aside for a moment.

      + Once the chilli jam is boiling, turn down the heat and leave it to simmer away for 8 minutes, stirring it from time to time so that it does not catch on the bottom.

      + Once the oil in the frying pan is nice and hot, put four dollops of the fritter mix into the pan. Each one should be about 10cm in diameter and this uses all of the mixture up. Cook for about 3 minutes.

      + Meanwhile, cut the avocado in half and remove the stone. The easiest way to get the stone out is to put the blade of a sharp knife into the stone as if you were going to cut it in half. Then twist the knife a bit and the stone should just pop out. Peel off the skin and slice the flesh into long, thin strips. Arrange to one side of two serving plates and set aside for a moment.

      + The underside of the fritters should now be crisp and golden brown, so flip them over and leave to cook for another 3 minutes.

      + Pile the rocket into the centre of each plate, drizzle with a little oil and balsamic vinegar. Once the fritters are crisp and golden on the bottom, remove them from the heat and arrange two of them on each plate opposite the avocado. Dollop the crème fraîche beside them. Remove the now-reduced chilli jam from the heat and spoon a little onto each plate. Give a little twist of black pepper over everything and serve.

      + Any remaining chilli jam can be stored in a sterilised jar in the fridge for up to one month. See the limoncello recipe for how to sterilise jars. It is also delicious served with meats and cheeses.