• 50 g (2 oz) plain flour
  • ¼ teaspoon each dry mustard powder, turmeric and cayenne pepper
  • 8 chicken drumsticks
  • 4 tablespoons milk
  • 4 tablespoons sunflower oil
  • 200 g (7 oz) frozen sweetcorn
  • 4 tablespoons double cream
  • 4 tablespoons water
  • 4 spring onions, chopped
  • 1 red pepper, cored, deseeded, diced
  • parsley, chopped, to garnish (optional)
  • salt
  • 1 small ripe banana
  • 125 g (4 oz) self-raising flour
  • 2 eggs
  • ½ teaspoon dried crushed red chillies
  • 150 ml (¼ pint) milk
  • salt and pepper

Mix the flour, mustard, turmeric, cayenne and a pinch of salt on a plate. Dip the chicken in the milk, then coat thickly in the flour and spice mixture.

Heat 3 tablespoons of the oil in a frying pan, add the chicken and fry, turning, until golden all over. Transfer to a roasting tin and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes or until the chicken is cooked through when tested (see page 11).

Meanwhile, put the sweetcorn, cream, water, spring onions and red pepper into a saucepan, cover and simmer for 5 minutes until hot, then set aside.

Make the fritters by mashing the banana on a plate, then putting it into a bowl with the flour, eggs, chillies and seasoning. Gradually whisk in the milk until smooth. Heat the remaining oil in the cleaned frying pan, add dessertspoonfuls of the fritter mixture and fry over a moderate heat until bubbles appear on the surface and the undersides are golden. Turn over and cook the second side until golden. Keep hot.

Reheat the corn mixture, then spoon into small bowls set on dinner plates, add the chicken and fritters to the plates and garnish with chopped parsley, if liked.

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