INGREDIENTS:

1 Soreen Original fruity malt loaf
rocket to garnish

Fritters:
225g plantain (ripe and brown)
80g polenta, 1 egg, 60ml beer
1tsp lemon juice, 3 spring onions
fresh coriander leaves, 1 green chilli

Relish:
3 conference pears
1 onion
200ml white wine vinegar
50g soft brown sugar

METHOD:

For the relish, place all the ingredients
in a pan for 15 minutes until reduced.
For the fritters, mix all ingredients
together. Heat a non-stick frying pan,
add spoonfuls of mixture and fry in a tiny
amount of oil for two minutes each.
Slice the Soreen original fruity malt loaf
and stack alternately with fritters on
a bed of rocket. Spoon a dollop of pear
relish on the top of each stack.