For the Fritters

Mix the corn & spring onions & parsley with the flour, salt & pepper. The flour should just coat the corn.

Add the linseed and water mix and combine. The mixture should start to resemble a batter. Add a little more water if it’s looking dry.

Heat the oil in a large frying pan and drop in tablespoons of the mix, flattening them with a fish slice.

In the meantime, pop the tomatoes into a saucepan with the olive oil, chilli, herbs and garlic and cook over a medium heat with the lid on. You want to cook the tomatoes so they blister and soften.

Flip the fritters over after 5 mins or so and cook on the other side.