These simple yet flavourful offerings are perfect for that in-between meal.

CORN FRITTERS WITH BEEF BACON, ROAST TOMATOES AND CORIANDER SALAD
You can replace the beef dish, you may omit the bacon and substitute it with fetta cheese. Preparation time: 15 minutes. Cooking time: 10 minutes. Serves: 4 people.

5 tbsp cornflour
½ tsp sodium bicarbonate
50ml water
Salt and pepper to taste
4 fresh whole corn, kernels only
1 red chilli, seeded & finely chopped
½ Spanish onion, finely diced
1 Kaffir lime leaf (stem removed & finely sliced)
2 springs of coriander leaves, finely sliced
½ tsp coriander powder
½ tsp cumin powder
Pinch of salt and pepper to taste
4 tbsp olive oil
4 sprigs coriander, leaves only
4 sprigs mint leaves, leaves only
½ cucumber, seeded and shredded
¼ Spanish onion, finely sliced
12 rashes of beef bacon
8 roasted tomatoes (see recipe above)

1. Mix the cornflour, sodium bicarbonate and water into a smooth paste in a large mixing bowl. Mix in the corn, chilli, diced onion, coriander powder, cumin powder, Kaffir lime leaf & chopped coriander. Leave in the fridge for at least 30 minutes. In a non-stick pan, heat the olive oil and thinly spread approximately two tablespoons of the mixture on the pan. Repeat until mixture is used up. When one side is golden brown, carefully flip the fritter on its other side to brown it evenly.

2. For the salad, toss together the picked coriander, mint, cucumber and Spanish onion with a little olive oil. Season with salt and pepper.

3. Meanwhile, fry the beef bacon until crispy and set aside for assembly.

4. To assemble, stack the corn fritters with roast tomato halves and bacon. Top with the coriander salad and serve immediately.