Sweetcorn fritters with chipotle sauce

Pierce the tomatoes a couple of times with the tip of a knife. Put the sweetcorn and tomatoes in a large saucepan, cover with plenty of just-boiled water and cook for 1 minute. Lift out the tomatoes and cook the sweetcorn for 8 minutes more, until the kernels are tender. Drain and leave to cool slightly.

Peel away the tomato skins and chop the flesh, including the seeds. Put the tomatoes into a small saucepan with the chipotle paste and ½ the onion, then cook for 12 minutes, stirring frequently, until thick and pulpy

Hold the sweetcorn vertically on a large plate, then cut it from the cores with a sharp knife. Transfer to a bowl with the pancake mix, milk alternative, coriander, the remaining onion and a good pinch of salt. Mix well.

Heat the oil in a large frying pan. Place about ¼ of the mixture (a large spoonful), into the pan and flatten slightly. Add 3 more spoonfuls, keeping them separate, then cook gently for 3 minutes until golden underneath. Turn using a fish slice and cook for 2 minutes more. Scatter the watercress and avocado onto plates, top with the fritters and chipotle sauce and serve.