Mexican Style Bean & Chorizo Salad (Serves 2)
410g can mixed beans, drain and rinse and put in a large bowl.
100g baby plum tomatoes, halved
110g cooked chorizo, skinned and sliced thickly
Chopped Coriander (if in USA Cilantro)
Juice of 1 lime
3 tsp olive oil

Toss all the ingredients together and set aside for 10 min. Divide and serve with chunks of crusty bread

Corn Fritters

1 small can sweetcorn
4 oz SR Flour
1/2 tsp salt, 1/2 tsp paprika
1 egg

Drain sweetcorn and mash it. Add the flour, salt and paprika and mix well.
Separate egg and mix yolk into the mixture. Beat the white stiff and then fold in to mixture.
Fry in spoonfuls in hot fat until golden brown.