Mexican sweetcorn, chilli & coriander fritters

Mexican sweetcorn and chilli fritters

75g plain flour
25g cornflour
1 tsp baking powder
½ teaspoon of paprika
Pinch of chilli powder
As much finely chopped red chillies as you like
1 egg
S & P
150 ml milk, or more if needed
200g frozen or fresh sweetcorn
1 tblspn chopped coriander
1 tblspn chopped spring onions
1 small clove garlic, finely minced
3 tbsp Cotswold Gold rapeseed oil, mild olive oil or sunflower oil for frying

In a small bowl mix together the chopped coriander, spring onions, sweetcorn and diced chilli
Sieve the flours & baking powder into a bowl and add the paprika, chilli powder, S & P
Make a well in the centre, add the egg, milk & garlic and whisk to form a smooth batter the consistency of pouring custard
Stir in the sweetcorn and herbs and for a light batter be careful not to over-mix!
Add a couple tablespoons of your chosen oil to a frying pan and when hot drop in spoonful’s of the batter, as big as you like!
Fry for around 2 minutes each side and until crisp, golden and cooked through
Keep warm in the oven while you pan fry some sliced chorizo (optional) and garnish with some more diced chilli

Great served like this or with homemade guacamole or pico de gallo (see previous post for these recipes)

& a margarita, of course!


Easy tarragon potted ham

Potted ham

Shred the meat of a cooked smoked or unsmoked gammon joint

Blend together the shredded ham + butter (at room temp) + Dijon mustard + white pepper in a food processor

When your desired consistency is achieved remove the blade from the processor bowl and stir in finely chopped parsley, chives & tarragon


Pack this mixture into ramekins

Top with clarified butter & chill ’til set

Potted ham

Ideal for a simple lunch, supper or dinner party starter!