Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).

Halve the red chilli lengthways, deseed, then finely chop. Zest and halve the lemon.

Crush the peanuts in the unopened sachet using a rolling pin.

Crumble half the Greek style salad cheese into a medium bowl. Add the chilli (add less if you'd prefer things milder), peanuts, half the coriander and half the garlic.

Add the olive oil for the salsa (see pantry for amount) and squeeze in half the lemon juice. Stir together and set aside.

Trim the carrot, then coarsely grate (no need to peel). Drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the carrot, season with salt and pepper, then stir-fry until softened, 3-4 mins.

Meanwhile, in a large bowl, add the plain flour, egg and salt for the fritters (see pantry for amount). Mix together well.

Once the carrot has softened, add the corn, carrot, Central American style spice mix, remaining coriander and remaining garlic into the large bowl. Crumble in the remaining cheese. Stir together until well combined. TIP: Lift out some of the mixture with a spoon - if it's too wet and doesn't hold its shape, add a little more flour. 

Give the frying pan a quick wipe and return to a medium-high heat with enough oil to coat the bottom. 

Once hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten slightly with the back of your spoon, then fry until golden and cooked through, 3-4 mins each side. TIP: Don't flip them too early, they need time to set. 

Once cooked, transfer to a plate lined with kitchen paper.

Keep cooking in batches until all the mixture is used up - you should get 3-4 fritters per person. TIP: Add extra oil in between batches if needed.

Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces. Cut the tomato into 1cm chunks.

In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the remaining lemon juice. Season with salt and pepper.

When everything's nearly ready, add the lettuce and tomato to the dressing bowl. Toss to evenly coat.

Share your fritters and wedges between plates.

Sprinkle the lemon zest over the wedges. Spoon the salsa over the fritters. 

Serve with the baby gem and tomato salad on the side.