Hot Corncakes with Avocado, Bacon & Basil

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tbsp olive oil
• 1 red pepper, diced
• 1 fresh red or green chilli, deseeded and chopped
• 50g self-raising flour
• 1 egg, beaten
• 3 tbsp milk
• 2 x 330g sweetcorn nibblets, drained
• handful basil leaves, chopped, plus extra to serve
• 8 rashers back or streaky bacon
• juice 1⁄2 lemon
• 1 or 2 avocados, peeled, stoned and sliced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the bacon rashers in a dry frying pan over medium heat for about 5 minutes, turning once, until crisp. Drain on kitchen paper and keep warm.

2. Heat half the olive oil in the same pan over medium heat. Cook the diced red pepper and chopped chilli for 3 minutes until softened, then tip into a bowl.

3. Whisk the self-raising flour, beaten egg and milk together until smooth. Stir in the drained sweetcorn, the cooked pepper and chilli, and the chopped basil.

4. Wipe the pan, add the remaining olive oil and place over medium heat. Spoon in the batter to make small cakes and cook for 2 minutes per side until golden and cooked through to the centre, at least 160°F (71°C).

5. Toss the avocado slices gently in the lemon juice to stop them browning.

6. Stack the hot corncakes on plates, top with the bacon, avocado and extra basil, and serve straight away.