Simon Rimmer served up tasty courgette and sweetcorn fritters on Sunday Brunch.

The ingredients for the fritters: 100g plain flour, 5g baking powder, 10g ground cumin, 15g caster sugar, 2 eggs, 75ml milk, 100g tinned sweet corn – drained, 100g grated courgettes, 6 finely chopped spring onions, Salt and pepper to season, Oil to deep fry and 4 x poached eggs.

For the sauce: 200g mayo and 100g harissa paste.