• These also work well as canapés – just make them smaller.

    Sage corncakes with streaky bacon and avocado

    Serves: 4 – 6
    Cooking Time: 30 minutes


    • 140g self-raising flour
    • 2 free-range eggs, beaten
    • 80ml milk
    • 100g spring onions, chopped
    • 8 fresh sage leaves, chopped
    • corn from 3 cobs
    • 50g mature cheddar, grated
    • sea salt flakes and freshly ground black pepper, to taste
    • oil, for frying
    • 1 ripe avocado, sliced
    • 6 rashers streaky bacon, fried or grilled
    • fresh chives, chopped, to serve



    Mix together the flour, eggs and milk to form a smooth batter.


    Add the spring onion, sage, corn and cheddar. Season well.


    Fry dollops of the batter in a little oil until golden on both sides and drain on paper towel.


    To serve, arrange the corncakes on a platter and top with the avocado, bacon and chives.