The Real Food Harvest Festival starts today on the South Bank!  To celebrate the abundance of harvest, we’re sharing a recipe for Sweetcorn, Chilli and Coriander Griddle Cakes, created by Arthur Potts Dawson for our Good Kitchen guide.  Arthur will be demonstrating how to make these delicious griddle cakes at the festival on Saturday at 2pm. You’ll also be able to pick up a free copy of our Good Kitchen guide, which includes loads of useful advice for saving energy in the kitchen as well as Arthur’s tasty seasonal recipes.

Fresh sweetcorn and homegrown chillies are both in abundance at the moment and this dish only takes a few minutes’ cooking time.

SWEETCORN, CHILLI AND CORIANDER GRIDDLE CAKES

Serves 4

• 900g fresh sweetcorn, cut from the cob
• 115g plain flour
• 280ml milk
• 1 tablespoonful melted butter
• 1 fresh red chilli deseeded and chopped finely
• 3 tbsp chopped coriander
• 4 eggs
• 1/2 tsp of salt

Beat the egg whites and yolks separately. Mix the yolks into the corn; then add the milk, then the flour, the salt, the chilli and coriander and beat well. Last of all, fold in the egg whites.

Dollop the mixture in tablespoons into a medium/hot frying pan and cook for a couple of minutes, then turn until golden on both sides. Serve hot with a knob of butter and a salad.