Preheat the oven to 200°C. Place cherry tomatoes, cut side up, on a baking paper lined oven tray. Drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes or until tender, bubbling, and starting to brown (see photo above)

For the avocado salsa, mash the avocado roughly with a fork and mix in the remaining ingredients. Taste for seasoning.

In a bowl, sift together the flour, baking powder and paprika, Stir in the sugar.

In a separate small bowl, whisk together the eggs and milk. Add to the flour and whisk until it forms a smooth batter.

In another large bowl, stir together the corn, capsicum, spring onion, coriander, and parsley.

Add just enough batter to the corn mixture to bind it all together (I usually have about 1/4 cup left over). Adding all the batter can make the fritters a bit heavy. If there is enough left, you can use it the next day to make more for lunch! Or just add more corn/capsicum/spring onion/coriander to use it all up. Or throw it out - up to you.

Heat the oil in a large heavy based frying pan (or two, to get it all done at once). Drop a few tablespoons of batter into the pan for each fritter, spreading them out with your spoon and tidying the edges. Cook over a medium heat until browned, then flip and repeat on the other side. It doesn't matter if this takes a few minutes - you are giving the corn kernels a chance to cook. If the heat is too high, you risk burning the outside while leaving the batter in the middle uncooked. Keep the fritters warm while cooking the rest.

Near the end of cooking the fritters, add the bacon to another pan and cook over a low-medium heat, turning frequently, until brown and cooked to desired crispiness. Lay bacon on a paper towel to drain while finishing off the fritters.

To assemble, lay a fritter on each plate. Divide the bacon and roasted cherry tomatoes over each and add a handful baby spinach and another fritter. Drizzle with a little olive oil. Serve the avocado salsa and crusty bread on the side.