Hot corncakes with avocado, bacon & basil

• olive oil↗2 tbsp tbsp
• red pepper↗1

  diced

• fresh red or green chilli1

  deseeded and chopped

• self-raising flour↗50g g
• egg↗1

  beaten

• milk↗3 tbsp tbsp
• sweetcorn↗2 x 330g g

  nibblets, drained

• basil leaves↗handful

  chopped, plus extra to serve

• rashers back or streaky bacon↗8
• lemon↗juice 1⁄2

  juice 1⁄2

• avocados↗1 or 2

  peeled, stoned and sliced

Step-by-step instructions

1. 1

   Heat grill to high. Heat 1 tbsp oil in a large non-stick frying pan and sizzle the pepper for 5 mins until softened, adding the chilli for the final min.

2. 2

   Put the flour into a large bowl, make a well, then stir in the egg and then the milk to make a batter. Stir in the corn, cooked pepper and chilli and chopped basil, then season well. Add more oil to the pan if you need to, then drop tbsps of the batter into the pan.

3. 3

   Cook for 2 mins until risen and golden underneath, then cook for 1 min more. You’ll need to do these in batches, making 12 in total. Keep warm.

4. 4

   Meanwhile, grill the bacon and mix the lemon juice and remaining oil together with seasoning. Serve 3 cakes each, topped with the avocado, bacon, a scattering of basil leaves and a drizzle of the dressing.