the answer usually is...

Have you ever wondered what to have for supper?

It's the last hour of work and you're thinking...

...you're walking to the bus and you're still thinking.

...you're in front of the supermarket and you're frantically racking your brain...

What the hell do I want?

Sweet? Savoury? Fresh? Meaty? Vege? Spice? Comfort?.....errrrrm....errrrrm? I can't walk around the shop for an hour while I think about it.

I certainly don't want to be dissatisfied or disappointed. I want...?

If you can't decide what to have for supper...

The simple answer is ALWAYS sweetcorn fritters.

It satisfies all cravings.

Now, I've tried a lot of sweetcorn fritters. Bill Granger does quite a few. They are ever so simple, and you probably have most of the ingredients in your cupboard. Sweetcorn fritters would most probably be the meal I'd choose to have on a desert island. I never ever grow tired of them, and they make a sweeeeet breakfast with bacon and maple syrup, or as an easy kitchen supper.

This recipe is from a truly glorious book...'Cook at home with Peter Gordon.' There are so many gems in that one. His sweetcorn fritter recipe is the very first I tried and this one is slightly different to the others.

• 400g sweetcorn
• 3 large eggs
• 150ml sour cream
• 60g polenta
• 30g cornflour
• 1/4 cup finely sliced spring onion
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• oil for frying
• bacon (cooked until crisp to serve)

Mix together the first 8 ingredients in a large bowl. Heat a frying pan and add a little oil. Spoon into the hot pan a quarter of the fritter mixture into small dollops (they will spread out), and cook it for 1-2 minutes until it is golden underneath, and it starts to bubble up. Using a wide spatula, flip it over carefully and cook on the other side for a minute, then remove to a warm plate while you cook the rest. Serve the fritters with crispy bacon. I made up a simple fresh tomato salad with basil, salt and pepper and extra virgin olive oil. Have with tomato ketchup or chilli jam.

Yummy crispy, salty bacon.

To go with sweet, fragrant, pancake'ish fritter.

Heaven.