Sweetcorn and Spinach Fritters

Place the spinach in a large saucepan with a splash of water, cover with a lid and cook over a medium heat until wilted – it should only take a few minutes. Tip the wilted spinach into a colander or sieve and squeeze out as much excess water as you can.

Transfer the wilted spinach into a mixing bowl along with the sweetcorn and spring onions.

Whisk together the eggs and milk and pour over the vegetables and mix together. Sift in the flour and stir into the mixture along with the cheese and a generous pinch of salt and pepper.

Heat a frying pan over a medium heat and add a splash of vegetable oil. Once the oil is hot, spoon heaped tablespoons of mixture into the pan and cook for 2 minutes on each side.

Whilst the fritters are cooking, make the dip by mixing the yoghurt and pesto together and seasoning to taste.