• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking bacon up with a spoon, until golden, 4-6 minutes. • Meanwhile, grate zucchini, then squeeze out any excess moisture using a paper towel (this helps the fritters crisp up in the pan). Drain sweetcorn. • In a medium bowl, combine bacon, corn, zucchini, shaved 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!

• Return pan to medium-high heat with enough olive oil to coat the base. • When the oil is hot, add heaped tablespoons of fritter mixture, in batches, flattening with a spatula (3-4 fritters per person). Cook until golden, 3-4 minutes each side (don't flip too early, let the fitters set!). • Transfer to a paper towel-lined plate. TIP: Add extra oil between batches as needed.

• Meanwhile, roughly chop tomato. Finely chop chives. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper, then add mixed salad leaves and tomato. Toss to combine.

• Divide bacon and Parmesan fritters and garden salad between plates. • Sprinkle over chives. • Serve with dill & parsley mayonnaise. Enjoy!