Sweetcorn fritters with chilli jam and avocado cream

Chilli jam

• 400 g red capsicum, deseeded and cut into pieces (approx. 3 cm)
• 3 tsp dried chilli flakes
• 200 g white sugar
• 100 g apple cider vinegar
• 80 g water

Avocado cream

• 1 avocado, flesh only
• 50 g sour cream
• ¼ tsp salt
• 2 pinches ground black pepper

Sweetcorn fritters

• 2 sprigs fresh flat-leaf parsley, leaves only
• 10 sprigs fresh chives
• 70 g chickpea (besan) flour
• 30 g gluten free cornflour
• 2 tsp gluten free baking powder (see Tips)
• ½ tsp paprika
• ½ tsp salt
• 1 - 2 pinches ground black pepper, to taste
• 2 eggs, separated
• 120 g water
• 400 g canned corn kernels, drained (approx. 250 g after draining)
• 200 g feta cheese, cut into pieces (approx. 5 mm)
• olive oil, for frying
• watercress, leaves only, for garnishing