• Preheat oven to 240°C/220°C. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes. • Meanwhile, grate zucchini, then squeeze out any excess moisture using a paper towel (this will help the fritters crisp up in the oven!). • Drain the sweetcorn. • In a medium bowl, combine cooked bacon, sweetcorn, zucchini, grated Parmesan cheese, garlic & herb seasoning, the egg and the plain flour. Add a pinch of pepper, then mix well to combine. TIP: Lift out some of the fritter mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!

• Drizzle a lined oven tray generously with olive oil. • Using your hands, shape heaped spoonfuls of fritter mixture into balls (3-4 per person), then place on the oven tray. • Flatten each ball with a spatula until 1cm-thick. Drizzle fritters generously with olive oil. • Bake until golden, 8-10 minutes.

• While the fritters are baking, roughly chop tomato and cucumber. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. • Season, then add mixed salad leaves, tomato and cucumber. Toss to combine.

• Divide baked bacon and Parmesan fritters between plates. Tear over parsley. • Serve with salad and dill & parsley mayonnaise. Enjoy!