1 ¾ cups (430ml) single cream

3 eggs

1/3 cup (75g) caster sugar

2 tsp vanilla extract

1/2 cup (140g) Greek-style yoghurt (plus extra to serve)

1 teaspoon, finely grated lemon rind

400g sliced brioche loaf

100g unsalted butter, chopped & softened

125g raspberries

125g blueberries

1 tbsp raw sugar

1. Remove the husks and silks from the corncobs. Slice the kernels from the cobs and set aside.

2. Place the flour, eggs, buttermilk, salt and pepper in a large bowl and whisk to combine. Add the corn, onion and coriander and fold to combine.

3. Heat one tablespoon of the oil in a large non-stick frying pan over medium heat.

4. Add ¼ cupfuls of the mixture and cook for 4–6 minutes each side or until cooked through and golden brown. Repeat with the remaining oil and corn mixture.

5. Divide the fritters between plates and serve with the bacon, tomatoes and parsley or watercress.