Sweetcorn fritters - recipe

These golden sweetcorn fritters are a real crowd-pleaser and are the recipe most often requested by Marc!  The crispy batter, juicy sweetcorn and hit of chilli is a match made in heaven.

They're also really easy to make and work well for canapes, starters or even breakfasts.

Sold yet?  Go on, give them a go.  Guarantee you'll love them, or your money back (except not the second part).

Ingredients (Serves four for starters):
125g self-raising flour
1 egg
100ml milk
340g tin of sweetcorn, well drained
2 spring onions, finely chopped
1 red chilli finely chopped (more or less, to your taste)
1/2 red pepper, finely chopped
Salt and pepper to season
Vegetable oil to fry

Method:
Sift the flour into a bowl.

Make a well and add the egg.

Gradually beat together, adding the milk a little at a time, until you have a lovely smooth batter.

Add the sweetcorn, spring onions and chilli and a good pinch of salt and pepper.

Heat the oil in a large frying pan.  Drop in spoonfuls of the batter and press down gently to form fritters.

Cook for 2-3 minutes on each side, until golden and crispy.

Serve with a simple salsa, or chilli sauce to dip.

Eat, enjoy.

Bircher muesli and rhubarb compote - recipe

Bircher museli is one of my favourite breakfasts so, fortunately, it's really easy to make.  I made a basic version, with rhubarb compote to go with it.  It's great topped with nuts, seeds, berries etc - whatever you like really.

Bircher muesli recipe (serves four):

200g rolled oats

350ml apple juice

100g or so natural yoghurt

Honey to drizzle (I actually used maple syrup but honey is more usual!)

Nuts, fruits, seeds etc to top.  - on this occasion rhubarb compote. 

Demuths got in touch to tell me about their favourite topping: sour cherries, grated pear, toasted pecans, flax seeds, which sounds amazing!

Method:

Put oats and apple juice in a bowl.  Cover and refrigerate overnight (a couple of hours would probably do it if you're in a rush)

The next morning, stir in natural yoghurt (add a little more if you want).  Drizzle with honey and chosen toppings.

Rhubarb compote recipe:

400g rhubarb

6 tablespoons water

3 dessert spoons caster sugar

1 piece stem ginger, finely chopped

Chop ends off the rhubarb and discard.  Chop the rest of the rhubarb into pieces approximately 2 cm long (but don't worry about being exact).

Place in saucepan with water, sugar and stem ginger.  Cook over a low heat until the rhubarb breaks down, approximately 10-15 minutes.  Taste your mixture, to check if you need more sugar - rhubarb can really vary.

Oats soaking up the apple juice

The chopped rhubarb - not as pink as it sometimes is

Rhubarb compote

Yummy breakfast - bircher muesli with rhubarb compote