Cost £5.16. Serves 4 (makes 10-12)

For the creamy rocket pesto

(makes 200ml)

50g rocket leaves

1 hard-boiled egg

1 tsp salted capers, rinsed

2 tbsp grated parmesan

2 tsp red-wine vinegar

100ml olive oil

For the fritters

100g plain flour

1 tsp baking powder

2 large eggs, separated

150ml milk

100g peas, cooked

340g tinned corn niblets, drained

Sea salt and pepper

Oil, for frying

1 ripe avocado

2 tbsp lemon juice

First, make the pesto. Roughly chop the rocket and egg. Place in a blender with the capers, parmesan and vinegar, and whizz until smooth. Add the olive oil slowly while whizzing, until you have a creamy green paste. This will keep in a jar in the fridge for a week.

For the fritters, sift the flour and baking powder into a bowl. Whisk the egg yolks and milk together, then whisk into the flour until smooth. Stir in the peas, corn kernels, sea salt and pepper. Beat the egg whites until peaky and fold into the batter.

Heat 1 tbsp oil in a non-stick frying pan and add the batter by the tablespoonful. Cook for 4 minutes until golden brown, then turn and cook for 2 minutes on the other side. Keep warm under a sheet of foil while you add a little extra oil and cook the remaining fritters. Peel and slice the avocado and toss in the lemon juice, adding sea salt and pepper. Serve the fritters with the avocado and pesto.

Cost Fritters: flour 10p, baking powder 5p, eggs 48p, milk 15p, peas 20p, tinned corn 60p, avocado 84p. Pesto: rocket £1, egg 24p, capers 40p, parmesan 60p, olive oil 50p, vinegar, sea salt, pepper, lemon juice.

Times Recommends

• Seville orange and almond cake
• Gordon Ramsay’s aubergine bhajis
• How to make the perfect Thai green curry