Last week I went food shopping and brought home the ingredients to make tacos. I bought some sweetcorn, I love it in Mexican food. I prefer to buy fresh or frozen, but the supermarket did not have any fresh sweetcorn and our small freezer is far too rammed with Linda McCartney sausages, bean burgers and frozen raspberries for me to whack a massive bag in. I opted for plan C and bought a small tin of sweetcorn. Only to get home and find out (after 7 years) that the fussy other half does not like tinned sweetcorn. They do say you can always learn new things about each other, eh? After managing to hide a little sweetcorn in the tacos (that went down excellently), I was left with most of a tin of sweetcorn unsure how I would use it up (I hate food waste). I came up with this recipe for harissa sweetcorn fritters as I thought if I spice the life out of the sweetcorn somehow I would manage to disguise that tinned taste – and it worked! They were demolished by my other half and he was a happy bean. These fritters can be served however you fancy. We threw them inside some tortilla wraps alongside some avocado, sliced romaine lettuce, tomato salsa and coriander. Equally you could make up a delicious dip and served them as a dish at a party. For those of you who have not tried harissa before, it is a delicious Tunisian inspired spice mix combining chilli, garlic, coriander, caraway seeds and paprika. It is spicy and fragrant – great in stews or rubbed over grilled aubergine. It really livens up any dish.