Simon Rimmer served up tasty sweetcorn fritters with a tomato and avocado salsa on Steph’s Packed Lunch.

The ingredients are: 100g spicy chorizo, chopped and 2tbsp vegetable oil to fry.

For the sweetcorn fritters: 300g tinned sweetcorn, drained, ½ red onion, peeled and very thinly sliced, 1tsp smoked paprika, 1tsp chilli flakes, 40g plain flour, 40g polenta and 3 medium free-range eggs, beaten.

For the salsa: 2 ripe avocados, de-stoned and chopped, 4 spring onions, chopped, 1 red chilli, finely chopped, 4 fresh tomatoes on vine, deseeded and chopped, 1 lime, zested and juiced, 2tbsp fresh coriander, chopped and 2tbsp fresh mint, chopped.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.