Maple Glazed Pork Bacon & Roasted Tomatoes

1. Heat the oven to 200°C.
2. Place the rashers on a parchment-lined baking tray and place in the oven for approximately 10-15 minutes or until the fat begins to render and the pork begins to crisp.
3. Remove the tray from the oven and brush the rashers with the maple syrup and put back in the oven for a further 5 minutes so that they can crisp and caramelise.
4. Remove from the oven and place the rashers on a cooling rack to drain.
5. Cut the tomatoes in half, season with salt and pepper and place on a separate baking tray or roasting pan, then place in a hot oven.
6. This can be done at the same time as the rashers.
7. The tomatoes should take the same amount of time as the pork.
8. To assemble, place two sweet corn fritters on a plate, place a little rocket on top of the fritters, followed by two halves of tomato.
9. Place two glazed bacon rashers on top of the tomatoes and serve. Alternatively, you could serve all together on a platter.
10. A fried egg would make a good accompaniment.

Sweetcorn & Buttermilk Fritters

1. Put dry ingredients in a bowl.
2. Put buttermilk, butter and egg together in another bowl and whisk.
3. Add dry ingredients to wet.
4. Purée 1 cup of the corn and add with the rest of the corn to the batter.
5. Thin mixture with a little buttermilk if necessary.
6. Heat a cast iron frying pan and add a little oil
7. Spoon in some mixture into the hot pan – be careful as it does spread – you need enough mixture to make a fritter the size of a coaster.
8. You will serve two fritters per portion.
9. When the mixture begins to bubble and firm around the edges, flip the fritters over with a spatula or egg lifter. Cook until golden brown and firm.