corn and polenta pancakes with tomatoe salsa

to make the salsa, score a cross in the base of each tomato, then place in a bowl of boiling water for 30 seconds. Then plunge into cold water and peel the skin away from the cross. Dice. Pour boiling water over the broad beans and leave for 2 to 3 minutes. Drain and rinse under cold water. Remove the skins. Put the beans in a bowl and stir in the tomato, basil, cucumber, garlic, vinegar and extra virgin olive oil.

To make the pancakes, sift the flour into a bowl and stir in the polenta. Add the milk and corn and stir until just combined. adding more milk if the batter is too dry. Season to taste.

Heat oil in a large frying pan and spoon 2 heaped tablespoons of batter into the pan, making four 9 cm (3 1/2 inch) pancakes. Cook for 2 minutes on each side, or until golden and cooked through. Repeat with remaining batter, adding more oil when necessary. Drain well and serve with the salsa.