Ingredients (makes 20 serves 12)

3x500g tinned sweetcorn drained

6 free range eggs

1 1/2 teaspoon smoked paprika

6 spring onions finely chopped

3 teaspoon baking powder

300g plain flour

1 teaspoon salt

1 teaspoon black pepper

6 ripe avocados

48 slices chorizo Iberico

24 free range eggs

* serve with roasted tomatoes chopped, mixed with a drizzle of olive oil and balsamic vinegar and few drops chipotle tabasco

Method

1. Roughly puree ¾ of the sweetcorn (leave the rest whole). Add the eggs, spring onion, paprika and coriander – mix well. Add the flour and baking powder. Season with salt and pepper
2. Fry the chorizo in a dry pan and set aside (keep the lovely fat in the pan, add a little olive oil and pour into a small dish – for drizzling later)
3. Have a pan of water simmering with a good splash of vinegar for the poached eggs
4. Heat a frying pan with a little oil then add a tablespoon of sweetcorn fritter mixture and cook 4 at a time for 3-4 minutes on each side until golden and crispy
5. Meanwhile, poach the eggs in the simmering water for 4 minutes (remove with a slotted spoon and gently place on kitchen paper to drain)
6. Fan the avocado slices over the fritters and then the crispy chorizo – and top with the poached egg and some micro cress
7. Serve with a tablespoon of roasted tomatoes chopped, mixed with a drizzle of olive oil, balsamic vinegar and a few drops of chipotle tabasco