Serves 4

Ingredients for the fritters

100g plain flour

5g baking powder

10g ground cumin

15g caster sugar

2 eggs

75ml milk

100g tinned sweet corn - drained

100g grated courgettes

6 finely chopped spring onions

Salt and pepper to season

Oil to deep fry

4 x poached eggs

For the sauce

200g mayo

100g harissa paste

Juice 1 lemon

Method for the fritters

1. Mix the flour, cumin, baking powder and sugar in a bowl and seasoning

2. Beat the egg and milk together. Gradually add this to the dry ingredients to form a batter, don’t overwork it

3. Add enough batter to the courgette, corn and onions to bind them, do not add too much, the batter mix needs to be sticky

4. Spoon tablespoons full into a deep fat fryer at 160C, cook for 6-8 minutes until crisp and golden

For the sauce

5. Mix the mayo, the harissa paste and lemon juice together

6. Serve a big plate of fritters, topped with poached eggs, and sauce to dip

If you make this recipe, be sure to send us a picture of you with your dish to sundaybrunch@channel4.com.

This recipe will be available for 6 months from the publish date and is subject to changes during the live show.